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---------- Recipe via Meal-Master (tm) v8.02
Title: POTATO SALAD WITH ITALIAN DRESSING
Categories: Salads, Vegetables
Yield: 8 servings
-------------------------DRESSING-------------------------
1 c Cold water
2 ts Cornstarch
1/3 c Red-wine vinegar
1 ts Tomato paste
1 lg Clove garlic; peeled and
-forced through a press
1 tb Country-style Dijon mustard
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1 pn Cayenne pepper
1/4 ts Salt
Freshly ground black pepper
-to taste
1 tb Olive oil
---------------------------SALAD---------------------------
2 lb Small red potatoes
1 md Shallot; peeled and minced
1/2 lb Green beans; trimmed and cut
-into halves if long
1/2 c Kalamata olives
-halved and pitted
3 Plum tomatoes; seeded and
-cut into slivers
8 Basil leaves; slivered
1. TO PREPARE THE DRESSING: Combine about 1 tablespoon
of the water with the cornstarch to dissolve. Combine
the remaining water, cornstarch mixture, vinegar and
tomato paste in a saucepan and bring to a boil.
Continue boiling until slightly thickened. Remove
from the heat and whisk in the garlic, mustard, basil,
oregano, cayenne, salt, pepper and olive oil.
Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD:
Scrub the potatoes but do not peel. Cut in halves.
Place in a steamer basket and steam over boiling water
until tender, about 20-25 minutes. Drain and tranfer
to a bowl. Add 4 tablespoons of the dressing and the
shallot. Refrigerate 1 to several hours.
3. Bring a small pan of water to the boil, add the
beans and time about 5 minutes, or until tender.
Drain and plunge into ice water to stop the cooking.
Pat dry and add to the potatoes. 4. Stir in the
olives, tomatoes and basil leaves. Add enough
dressing to coat the salad. If making the salad
ahead, refrigerate; remove from refrigeration about 1
hour before serving.
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