Title: Simple Buffet Potato and Green Bean Salad (Hl)
Categories: Potato-sal, Side-sal
Yield: 20 Servings

40 sm New potatoes; see note
2 1/2 lb Fresh green beans; ends
-snapped off, (up to 3)
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, or
-6 shallots
1 c Coarsely chopped flat-leaf
-parsley

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

Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997