Potato Salad with Italian Dressing
Yield
8 servingsPrep
20 minCook
30 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 1 | cup |
water
cold |
|
| 2 | teaspoons |
cornstarch
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | large |
garlic cloves
peeled, pressed |
*
|
| 1 | tablespoon |
whole-grain mustard
|
*
|
| ½ | teaspoon |
basil
crushed |
*
|
| ½ | teaspoon |
oregano
crushed |
|
| 1 | pinch |
cayenne pepper
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| Salad | |||
| 2 | pounds |
red skinned potatoes
|
|
| 1 | medium |
shallots
peeled, minced |
*
|
| ½ | pound |
green beans
trimmed and cut into halves if long |
|
| ½ | cup |
kalamata olives
halved and pitted |
*
|
| 3 | each |
italian plum (roma) tomatoes
seeded and cut into slivers |
|
| 8 | each |
basil
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 237 | ml |
water
cold |
|
| 1E+1 | ml |
cornstarch
|
|
| 79 | ml |
red wine vinegar
|
|
| 5 | ml |
tomato paste
|
|
| 1 | large |
garlic cloves
peeled, pressed |
*
|
| 15 | ml |
whole-grain mustard
|
*
|
| 2.5 | ml |
basil
crushed |
*
|
| 2.5 | ml |
oregano
crushed |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
olive oil
|
|
| Salad | |||
| 907.2 | g |
red skinned potatoes
|
|
| 1 | medium |
shallots
peeled, minced |
*
|
| 226.8 | g |
green beans
trimmed and cut into halves if long |
|
| 118 | ml |
kalamata olives
halved and pitted |
*
|
| 3 | each |
italian plum (roma) tomatoes
seeded and cut into slivers |
|
| 8 | each |
basil
slivered |
*
|
Directions
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 to 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.
