Robb's Red Potato and Green Bean Salad

Yields:	8 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

2 1/2	pounds	new potatoes	scrubbed
1 1/2	pounds	green beans
1/3	cup	herb vinegar
1/3	cup	olive oil, extra-virgin
1/3	cup	vegetable oil
2	tablespoons	sugar	granulated
1	teaspoon	paprika
1/2	teaspoon	salt
1	clove	garlic
1	teaspoon	dry mustard
2	teaspoons	caraway seeds	crushed
3/4	teaspoon	celery seeds
1	cup	walnuts	pieces
1	medium	sweet red bell pepper
6	each	scallions, spring or green onions
1	bunch	parsley leaves
1/2	teaspoon	black pepper	or to taste

Directions

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 aknife, 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.

A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.