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Potato Salad

Natural.Foodie's picture
Ingredients
  Potatoes 2 Pound, pounded (8 To 10, Small Ones)
  String beans 1 Pound (Young)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Teaspoon
  Black pepper 1⁄4 Teaspoon, freshly ground
  Olive oil 1⁄4 Cup (4 tbs)
  Corn oil 1⁄4 Cup (4 tbs)
  Green onions 1⁄4 Cup (4 tbs), finely sliced (Including The Tops)
  Fresh dill/Use 1 tablespoon dried dill weed, crushed 2 Tablespoon, finely minced
  Parsley 2 Tablespoon, finely chopped
  Parsley sprigs 3 (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
12

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