INGREDIENTS

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
-  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  02-17-1999  Recipe
by: Sara Moulton  Converted by MM_Buster v2.0l.

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