Potato Salad Recipe
Ingredients
| White potatoes - 2 pounds (8 to 10, small) | ||
| Young string beans - 1 pound | ||
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Corn oil | 1/4 Cup (16 tbs) | |
| Green onions, including the tops - 1/4 cup, finely sliced | ||
| Dill | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, finely chopped | |
| Parsley sprigs - As desired, for garnish | ||
Directions
MAKING
1) In a large pot, put the potatoes covering with water. Bring to a boil.
2) Boil until just tender. Do not overcook.
3) Drain and cool until they are easy to handle.
4) Once cooled, peel and cut lengthwise into 1/4-inch thick stripes. Transfer to a large mixing bowl and keep aside.
5) Meanwhile, remove the ends and strings from the beans.
6) Cut each bean diagonally into 3 or 4 pieces.
7) Over rapidly boiling water, steam the beans for 5 to 7 minutes, or until they are crisp tender.
8) Remove from the heat and quickly immediately place under cold running water until cooled well.
9) Drain on a towel and set the beans aside.
FINALIZING
10) In a jar with tight fitting lid, put the vermouth, lemon juice and pepper. Shake well to mix.
11) To this, now add the oils. Shake thoroughly for 1 minute.
12) To this, add the green onions, dill and parsley. Shake well again.
13) Over the potatoes in the bowl, pour this dressing. Toss well.
14) Let it stand, covered, for 1 hour.
15) Now, add the green beans. Toss well.
SERVING
16) Garnish with parsley sprigs and serve fresh, at room temperature. This is a perfect as an appetizer or as a vegetable side dish served with boiled beef for a St.Patrick's Day party.
1) In a large pot, put the potatoes covering with water. Bring to a boil.
2) Boil until just tender. Do not overcook.
3) Drain and cool until they are easy to handle.
4) Once cooled, peel and cut lengthwise into 1/4-inch thick stripes. Transfer to a large mixing bowl and keep aside.
5) Meanwhile, remove the ends and strings from the beans.
6) Cut each bean diagonally into 3 or 4 pieces.
7) Over rapidly boiling water, steam the beans for 5 to 7 minutes, or until they are crisp tender.
8) Remove from the heat and quickly immediately place under cold running water until cooled well.
9) Drain on a towel and set the beans aside.
FINALIZING
10) In a jar with tight fitting lid, put the vermouth, lemon juice and pepper. Shake well to mix.
11) To this, now add the oils. Shake thoroughly for 1 minute.
12) To this, add the green onions, dill and parsley. Shake well again.
13) Over the potatoes in the bowl, pour this dressing. Toss well.
14) Let it stand, covered, for 1 hour.
15) Now, add the green beans. Toss well.
SERVING
16) Garnish with parsley sprigs and serve fresh, at room temperature. This is a perfect as an appetizer or as a vegetable side dish served with boiled beef for a St.Patrick's Day party.
Chef
