Red Potato and Green Bean Salad
Yield: 8 servings

2 1/2 lb New red potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 ts Paprika
1/2 ts Salt
1 Clove garlic
1 ts Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste

To prepare dressing, in blender container combine herb vinegar, olive oil,
vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard,
caraway seeds, and celery seeds. Blend until well emulsified.
Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large
pot of boiling water until just tender-crisp. Refresh in cold water, drain
and pat dry.

Cook the potatoes in a large pot of boiling water until just tender when
pierced with a knife, 12-15 minutes. Drain and pat dry. Allow the potatoes
to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a
small amount of dressing over potato slices and tossing to coat as you
slice. Add green beans to potato slices and toss to combine, drizzling a small
amount of dressing to coat.

Dice red pepper, chop scallions and parsley, and add with remaining
ingredients and toss to combine, drizzling just enough additional dressing
to evenly coat salad. Grind black pepper over salad to taste and lightly
toss again. Taste and adjust seasonings.

Salad is best if eaten the same day it is made - slightly warm or at room
temperature - do not refrigerate! Leftovers should be refrigerated, but may
be warmed slightly in the microwave before serving.

NOTE: To make herb vinegar: use white wine vinegar steeped with cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram. Balsamic vinegar may also be substituted.