Potato salad with italian dressing
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Potato salad with italian dressing
  Potato    Salad    Italian    Vegetables    Dressings  
Last updated 6/12/2012 1:18:55 AM. Recipe ID 50000. Report a problem with this recipe.
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      Title: Potato salad with italian dressing
 Categories: Salads, Vegetables
      Yield: 8 Servings
 
MMMMM--------------------------DRESSING-------------------------------
      1 c  Cold water
      2 ts Cornstarch
    1/3 c  Red-wine vinegar
      1 ts Tomato paste
      1 lg Clove garlic; peeled and
           -forced through a press
      1 tb Country-style Dijon mustard
    1/2 ts Dried basil; crushed
    1/2 ts Dried oregano; crushed
      1 pn Cayenne pepper
    1/4 ts Salt
           Freshly ground black pepper
           -to taste
      1 tb Olive oil

MMMMM---------------------------SALAD--------------------------------
      2 lb Small red potatoes
      1 md Shallot; peeled and minced
    1/2 lb Green beans; trimmed and cut
           -into halves if long
    1/2 c  Kalamata olives
           -halved and pitted
      3    Plum tomatoes; seeded and
           -cut into slivers
      8    Basil leaves; slivered
 
  1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
  with the cornstarch to dissolve.  Combine the remaining water,
  cornstarch mixture, vinegar and tomato paste in a saucepan and bring
  to a boil. Continue boiling until slightly thickened.  Remove from
  the heat and whisk in the garlic, mustard, basil, oregano, cayenne,
  salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO
  PREPARE THE SALAD: Scrub the potatoes but do not peel.  Cut in
  halves. Place in a steamer basket and steam over boiling water until
  tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4
  tablespoons of the dressing and the shallot. Refrigerate 1 to several
  hours. 3. Bring a small pan of water to the boil, add the beans and
  time about 5 minutes, or until tender. Drain and plunge into ice
  water to stop the cooking. Pat dry and add to the potatoes. 4. Stir
  in the olives, tomatoes and basil leaves. Add enough dressing to coat
  the salad.  If making the salad ahead, refrigerate; remove from
  refrigeration about 1 hour before serving.
 




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Recipe ID 50000 (Apr 03, 2005)

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