| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive13 | 12 | Servings | |
INGREDIENTS
| 2 | lb | Purple and/or white |
| fingerling potatoes | ||
| scrubbed | ||
| 1 | lb | Green beans, trimmed |
| 1/4 | c | Chopped mixed fresh herbs |
| such as | ||
| Chives and garlic chives | ||
| with blossoms | ||
| If desired) and thyme | ||
| parsley mint and | ||
| Summer savory leaves | ||
| Mustard Shallot Vinaigrette | ||
| see * Note |
INSTRUCTIONS
Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well. In a large bowl toss together warm potatoes, beans, herbs, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature. This recipe yields 12 servings as part of a buffet. Comments: The original recipe title as listed is "Green Bean And Fingerling Potato Salad With Mustard Shallot Vinaigrette". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8655) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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