Green bean and potato salad

Yield: 6 servings

Measure Ingredient
3 tablespoons Red wine vinegar
Sea salt and freshly ground black pepper
½ cup Extra-virgin olive oil
3 Shallots; peeled and cut into
; paper-thin
; horizontal slices
1½ pounds Green beans; snipped
2 pounds New potatoes; scrubbed

Makes 6 to 8 servings

1. In a large bowl, whisk the vinegar with salt and pepper to taste. Slowly add the oil, whisking until the dressing is emulsified. Add the shallots, whisk briskly, and set aside.

2. Bring a large pot of salted water to a boil (1 tablespoon sea salt per 2 quarts water) over high heat. Prepare a large bowl of ice water.

3. Add the beans to the boiling water, return to a boil, and cook until the beans are tender but not mushy, 4 to 5 minutes. Using a slotted spoon, transfer the beans to the ice water and leave them there until they are chilled through. Drain the beans and spread them out on a tea towel to dry.

4. Bring the water back to a boil. Add the potatoes, return to a boil, and cook until they are just tender, 12 to 15 minutes. Check the potatoes; depending on the variety and their freshness, they may take substantially longer to cook. Drain the potatoes and set them aside to cool slightly.

Whisk the dressing again to be sure all the ingredients are well blended.

5. As soon you can handle the potatoes (they should still be quite hot), cut them into bite-size pieces, dropping them right into the dressing. Toss the potatoes and set them aside at room temperature. About 20 minutes before serving the salad, toss in the beans.

Copyright credit: 1996 by Susan Loomis © 1997 Lifetime Entertainment Services. All rights reserved.

MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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