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Red Potato and Green Bean Salad
Yield: 8 servings

2 1/2 lb new red potatoes, scrubbed
1 1/2 lb green beans
1/3 c herb vinegar
1/3 c extra-virgin olive oil
1/3 c vegetable oil
2 tb granulated sugar
1 ts paprika
1/2 ts salt
1 clove garlic
1 ts Coleman's dry mustard
2 ts caraway seeds, crushed
3/4 ts celery seeds
1 c walnut pieces
1 medium sweet red pepper
6 scallions (half green tops)
1 bunch parsley
1/2 ts black pepper, or to taste

To prepare dressing, in blender container combine herb vinegar,
olive oil, vegetable oil, granulated sugar, paprika, salt, garlic,
dry mustard, caraway seeds, and celery seeds. Blend until well
emulsified. Cut green beans on the diagonal in 1-1/2-inch pieces
and cook in a large pot of boiling water until just tender-crisp.
Refresh in cold water, drain and pat dry.

Cook the potatoes in a large pot of boiling water until just tender
when pierced with a knife, 12-15 minutes. Drain and pat dry. Allow
the potatoes to cool slightly. Slice potatoes into 1/4-inch thick
slices, drizzling a small amount of dressing over potato slices
and tossing to coat as you slice. Add green beans to potato slices
and toss to combine, drizzling a small amount of dressing to coat.

Dice red pepper, chop scallions and parsley, and add with remaining
ingredients and toss to combine, drizzling just enough additional
dressing to evenly coat salad. Grind black pepper over salad to
taste and lightly toss again. Taste and adjust seasonings.

Salad is best if eaten the same day it is made - slightly warm or
at room temperature - do not refrigerate! Leftovers should be
refrigerated, but may be warmed slightly in the microwave before

NOTE: I make mine own herb vinegar using white wine vinegar steeped
with cloves, thyme, rosemary, fennel, bay laurel leaves, basil,
and marjoram. Balsamic vinegar may also be substituted.


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