Potato And White Bean Salad
|Red bell pepper||1 Large|
|Small red potatoes||1 1⁄4 Pound|
|White beans||3 Cup (48 tbs), drained (Cooked / Canned)|
|Chopped chives||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Red wine vinegar||2 Tablespoon|
|Green peppercorn||1 Teaspoon|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Safflower oil||2 Tablespoon|
1. Roast the pepper directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over. Place the pepper in a bag and let steam for 10 minutes. Peel the pepper; remove the core, seeds and ribs.
2. In a large saucepan of boiling salted water, cook the potatoes until tender, 10 to 15 minutes; drain. Cut the potatoes into quarters.
3. In a large bowl, toss together the potatoes, beans, chives, salt and black pepper.
4. In a food processor, combine the vinegar, mustard, olive oil, safflower oil and roasted pepper. Puree until smooth, about 30 seconds. Pour over the beans and potatoes and toss to coat. Season with additional salt and pepper to taste. Serve at room temperature.