Potato Salad with Italian Dressing

170 minutes Prep: 20 minutes Cook: 30 minutes

124 calories per serving view nutrition facts

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Dressing
1	cup	water	cold
2	teaspoons	cornstarch
1/3	cup	red wine vinegar
1	teaspoon	tomato paste
1	large	garlic clove	peeled, pressed
1	tablespoon	country dijon mustard
1/2	teaspoon	basil	crushed
1/2	teaspoon	oregano	crushed
1	pinch	cayenne pepper
1/4	teaspoon	salt
1	x	black pepper	freshly ground
1	tablespoon	olive oil

Salad
2	pounds	red potatoes
1	medium	shallot	peeled, minced
1/2	pound	green beans	trimmed and cut into halves if long
1/2	cup	kalamata olives	halved and pitted
3	each	italian plum (roma) tomatoes	seeded and cut into slivers
8	each	basil	slivered

TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve.

Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.

Continue boiling until slightly thickened.

Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil.

Refrigerate at least 1 hour.

TO PREPARE THE SALAD: Scrub the potatoes but do not peel.

Cut in halves.

Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes.

Drain and tranfer to a bowl.

Add 4 tablespoons of the dressing and the shallot.

Refrigerate 1 to several hours.

Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender.

Drain and plunge into ice water to stop the cooking.

Pat dry and add to the potatoes.

Stir in the olives, tomatoes and basil leaves.

Add enough dressing to coat the salad.

If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.

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Serving Size 231g

Amount per Serving

Calories 124 13% of calories from fat