| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Potato-sal, Side-sal | 20 | Servings |
INGREDIENTS
| 40 | New potatoes, see note | |
| 2 1/2 | lb | Fresh green beans, ends |
| snapped off up to 3 | ||
| 2 | T | 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 | Red onion, finely diced or | |
| 6 shallots | ||
| 1 | c | Coarsely chopped flat-leaf |
| parsley |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 133.2mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: <1g
Protein: <1g