Robb's red potato and green bean salad Recipe

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Robb's red potato and green bean salad

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Salads, Vegetables

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Ingredients:

2 1/2	lbs	New potatoes, scrubbed
1 1/2	lbs	Green beans
1/3	cup	Herb vinegar
1/3	cup	Extra-virgin olive oil
1/3	cup	Vegetable oil
2	tbsp	Granulated sugar
1	tsp	Paprika
1/2	tsp	Salt
1		Clove garlic
1	tsp	Coleman's dry mustard
2	tsp	Caraway seeds, crushed
3/4	tsp	Celery seeds
1	cup	Walnut pieces
1		Medium sweet red pepper
6		Scallions (half green tops)
1		Bunch parsley
1/2	tsp	Black pepper, or to taste

Procedures:

1	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.
2	Blend until well emulsified.?cut green beans on the diagonal in 1-?inch pieces and cook in a large pot of boiling water until just tender-crisp.
3	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, 12-15 minutes.
4	Drain and pat dry.
5	Allow the potatoes to cool slightly.
6	Slice potatoes into ?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.
7	Grind black pepper over salad to taste and lightly toss again.
8	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.?note: i use soleillou radiant wine herb vinegar which contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram.
9	This is available from balducci"s, new york city.?a reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using