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Robert's Red Potato and Green Bean Salad


Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 ½ pounds new potatoes
1 ½ pounds green beans
cup herb vinegar
cup olive oil, extra-virgin
cup vegetable oil
2 tablespoons sugar
1 teaspoon paprika
½ teaspoon salt
1 clove garlic
1 teaspoon dry mustard
2 teaspoons caraway seeds
¾ teaspoon celery seeds
1 cup walnuts
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 43358% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 166mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 31%
Sugars g
Protein 18g
Vitamin A 39% Vitamin C 107%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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