Robert's Red Potato & Green Bean Salad
Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.
Yield
8 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
new potatoes
scrubbed |
|
| 1 ½ | pounds |
green beans
|
|
| ⅓ | cup |
herb vinegar
|
* |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | teaspoons |
caraway seeds
crushed |
|
| ¾ | teaspoon |
celery seeds
|
|
| 1 | cup |
walnuts
pieces |
|
| 1 | medium |
sweet red bell peppers
|
|
| 6 | each |
scallions, spring or green onions
half green tops |
|
| 1 | bunch |
parsley leaves
|
|
| ½ | teaspoon |
black pepper
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
new potatoes
scrubbed |
|
| 680.4 | g |
green beans
|
|
| 79 | ml |
herb vinegar
|
* |
| 79 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1 | clove |
garlic
|
|
| 5 | ml |
dry mustard
|
|
| 1E+1 | ml |
caraway seeds
crushed |
|
| 3.8 | ml |
celery seeds
|
|
| 237 | ml |
walnuts
pieces |
|
| 1 | medium |
sweet red bell peppers
|
|
| 6 | each |
scallions, spring or green onions
half green tops |
|
| 1 | bunch |
parsley leaves
|
|
| 2.5 | ml |
black pepper
or to taste |
|
Directions
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 1½ 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 aknife, 12 to 15 minutes.
Drain and pat dry. Allow the potatoes to cool slightly.
Slice potatoes into ¼ 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 serving.
