INGREDIENTS

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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