| Green Beans and Potato Salad | |
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1) Cook 3 lbs of small unskinned red potatos that have been halved for about 15 minutes in lightly salted boiling water. During the last 5 minutes add 1 lb of trimmed and halved green beans. Drain. (You can also use some specialty potatos called confetti potatos. The come in a variety of colors and the purple skinned ones were actually purple all the way through. No need to skin and they make an outstanding presentation.) 2) Mix 2 tsp dry mustard, 10 tbl red wine vinegar, 10 tbl extra virgin olive oil, 1 cup sliced scallions, 1/4 cup Chopped fresh basil, fresh ground pepper to taste. Whisk and add to the potatos. Mix. | |