Hot and Spicy Potato Salad
|Red potatoes||12 Small, cooked until just tender (with skins)|
|Fresh green beans||2 Pound, stems removed cut in half diagonally|
|Jicama/Chinese radish||1 Medium, julienne-cut|
|Rice||2 Cup (32 tbs)|
|Pitted black olives||2 Cup (32 tbs), sliced|
|Green onions/1 red onion separated into rings||12 , finely chopped|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Crumbled gorgonzola/Blue cheese||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Canned anchovy fillet in oil||1 3⁄4 Ounce, drained (1 can, 50 g)|
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.