Hot and Spicy Potato Salad Recipe
Ingredients
| 12 small red potatoes with skins, cooked until just tender | ||
| 2 lb fresh green beans, stems removed cut in half diagonally | ||
| 1 medium jicama or Chinese radish, julienne-cut | ||
| 2 cups rice, pitted black olives, sliced | ||
| 12 green onions, finely chopped, or 1 red onion separated into rings | ||
| Olive oil | 2/3 Cup (16 tbs) (Dressing) | |
| Sherry | 1/3 Cup (16 tbs) (Dressing) | |
| Cider vinegar | 1/4 Cup (16 tbs) (Dressing) | |
| 1/2 cup crumbled Gorgonzola or blue cheese | ||
| Worcestershire sauce | 1/2 Teaspoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| 1/4 tsp coarsely ground black pepper | ||
| Anchovy fillets, | 1 Can (10oz), drained (Dressing) | |
Directions
1. Cut cooked potatoes in half.
2. In a steamer basket over boiling water, steam green beans about 4 minutes, until tender crisp; then plunge them immediately into cold water and drain thoroughly.
3. In a large bowl, combine potatoes, beans, jicama, olives and green onions. Chill for about 2 hours.
4. In a blender or food processor, combine oil, sherry, vinegar, cheese, Worcestershire sauce, salt, pepper and anchovy fillets. Process about 1 minute until smooth. Pour over chilled potato mixture. Toss gently to coat.
2. In a steamer basket over boiling water, steam green beans about 4 minutes, until tender crisp; then plunge them immediately into cold water and drain thoroughly.
3. In a large bowl, combine potatoes, beans, jicama, olives and green onions. Chill for about 2 hours.
4. In a blender or food processor, combine oil, sherry, vinegar, cheese, Worcestershire sauce, salt, pepper and anchovy fillets. Process about 1 minute until smooth. Pour over chilled potato mixture. Toss gently to coat.
Chef
