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Green Bean, Potato And Leek Salad
Recipe By : Bon Appetit October 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Potatoes Salads & Salad Dressings
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium-small red potatoes
1 pound green beans -- trimmed, halved
-- crosswise
1 tablespoon dijon mustard
3 tablespoons white wine vinegar
1/2 cup vegetable oil
2 tablespoons butter
4 leeks -- (white part only),
-- halved lengthwise
-- thinly sliced
-- crosswise
chopped fresh parsley
3 hard-boiled eggs -- shelled, quartered
-- (optional)
Boil or steam potatoes and green beans separately until tender but not mushy.
Drain or remove from steamer. Cut each potato into eighths. Place in salad bo
wl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in
vegetable oil in thin stream. Pour over potatoes and beans and mix gently to
coat. Season salad to taste with salt and pepper. Set aside.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks a
nd saute until tender and lightly browned, about 7 minutes.
Divide potato and green bean mixture among salad plates. Top each with sauteed
leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2
hard-boiled egg quarters, if desired, and serve.
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