Robb's Red Potato and Green Bean Salad
2 1/2 lb New potatoes, scrubbed 1 1/2 lb Green beans 1/3 c Herb vinegar 1/3 c Extra-virgin olive oil 1/3 c Vegetable oil 2 tb Granulated sugar 1 ts Paprika 1/2 ts Salt 1 Clove garl...
Ingredients
- 21/2 lb new potatoes, scrubbed
- 11/2 lb green beans
- 1/3c herb vinegar
- 1/3c extra-virgin olive oil
- 1/3c vegetable oil
- 2tb granulated sugar
- 1ts paprika
- 1/2ts salt
Directions
- 1
2 1/2 lb New potatoes, scrubbed 1 1/2 lb Green beans 1/3 c Herb vinegar 1/3 c Extra-virgin olive oil 1/3 c Vegetable oil 2 tb Granulated sug
- 2
Blend until well emulsified. Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tende
- 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-
- 4
Drain and pat dry
- 5
Allow the potatoes to cool slightly
- 6
Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice. Add gr
- 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! Le