Title: Simple Buffet Potato and Green Bean Salad (Hl)
Categories: Vegetable Salad Side dish
Yield: 20 Servings

40	sm	New potatoes -- see note
2 1/2	lb	Fresh green beans -- ends
		Snapped off ,
2	tb	Dijon or whole-grain
		Mustard
3/4	c	Balsamic or red wine
		Vinegar
1	c	Olive oil
		Coarse sea salt and freshly
		Ground pepper
1	md	Red onion -- finely diced
1	c	Coarsely chopped flat-leaf
		Parsley
		(up to 3)
		Or 6 shallots

Put the potatoes in a large pot, sprinkle with salt, and add water to cover. Bring to a boil over high heat and cook about 15 minutes, until tender. Drain in a colander. Or potatoes can be lightly oiled and roasted in a 425 degree oven for 20 minutes until soft.

While the potatoes are cooking, blanch the greens beans: Bring a pot of salted water to a boil, add the beans and cook over high heat for about 2-3 minutes until just tender. Drain, then plunge into an ice bath to cool. Drain and set aside.

To make the dressing, whisk together by hand or in a food processor, the mustard and vinegar, then add the oil in a steady stream until the dressing is thickened and emulsified. Season to taste with salt and pepper.

Pour the dressing into a serving bowl, add the hot potatoes and onions and toss lightly. Set aside. No more than 3 hours before serving, add the greens beans and parsley and toss with the remaining dressing.

Note: Cut a band around the center of small new potatoes before cooking to avoid the jackets from bursting. If the potatoes are larger, cut them in halves or quarters.

Yield: 20 servings

Nutritional information:257 calories and 11 grams of fat

Courtesy of Carole Peck's "the buffet book"

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe By : RECIPE FOR HEALTH SHOW #RHF287

From: Shermeyer-Gail Date: 24 Sep 97 Mastercook Recipes (Mailing List) Ä

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