From carriej999@aol.com Thu May 28 17:20:49 1998 Date: 24 May 1998 06:40:33 -0600 From: Carriej999 Newsgroups: rec.food.recipes Subject: New Potatoes and Green Bean Salad Followup-To: rec.food.recipes Heather requested a recipe for using New Potatoes. This is a family and friends favorite. Daughter likes it so much, have to hide it in the back of the refrigerator or she keeps picking at it. * Exported from MasterCook * New Potato and Green Bean Salad Recipe By : Bon Appetite July 1994 Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dressing*** 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 clove garlic -- minced 1/2 cup extra-virgin olive oil ***Salad*** 1 1/2 pounds small red-skinned potatoes -- stems trimmed 3/4 pound haricots verts or other green beans** -- stems trimmed 1 small red onion -- coarsely chopped 1/4 cup fresh basil -- chopped For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) For Salad: Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine green beans, potatoes, onion and basil in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) ** When I can't find fresh beans, I use a package of frozen French style green beans and thaw in a colander (to allow draining of any excess liquid). - - - - - - - - - - - - - - - - - - Carriej999@AOL.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From luv2bake@k9s.nospam.win.net Thu May 28 17:21:34 1998 Date: 24 May 1998 06:41:23 -0600 From: luv2bake Newsgroups: rec.food.recipes Subject: Skip's Bleu Cheese Potato Salad Followup-To: rec.food.recipes >From: fitzgerald@kcms.msu.edu ( Heather FitzGerald) >What can I do with new potatos besides boiling them and dousing them with >butter? I'm not crazy about potato salad! This is a favorite recipe my brother Chef Skip. SKIP'S BLEU CHEESE POTATO SALAD 2-1/2 pound new red potatoes 1/4 dry white wine 1/2 cup, plus 2 tablespoons mayonnaise (Skip preferred Hellmans) 1/2 cup, plus 2 tablespoons sour cream 1-1/4 tablespoons dijon mustard 1-1/4 tablespoons cider vinegar 1/4 pound bleu cheese, crumbled 3/4 cup celery, chopped salt & pepper to taste Boil potates with skin on until tender. Keeping them hot: Peel them and cut into 1" pieces. Add wine, toss. Season with salt and pepper, toss to coat. Then cool. Add remaining ingredients, and toss to coat. Refigerate until ready to serve. Harriet **Remove nospam from address when sending email. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.