Wednesday, July 18, 2012

Potato Salad with Green Beans

1 1/2 lbs. red potatoes
1/2 c. sliced green onions
1/3 c. dry white wine
1/3 c. chicken broth
1 tbsp. dry sherry
*Vinaigrette Dressing (recipe follows)
1 lb. cooked green beans, cut into halves and chilled
Salt and pepper

In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 15 to 20 minutes. Drain. While potatoes are still warm, cut into quarters. In large bowl, toss warm potatoes with onions, wine, broth and sherry. Set aside 30 minutes. Toss with Vinaigrette Dressing. Cover and refrigerate at least 2 hours. Just before serving, add green beans and season with salt and pepper to taste.

*Vinaigrette Dressing:
6 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tsp. Dijon-style mustard
1 tsp. fresh savory, minced
1 tsp. fresh basil, minced
1/4 tsp. dried marjoram, crushed
1/4 tsp. paprika


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