| 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 - 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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