Potato salad with italian dressing

8 servings

Ingredients

Quantity Ingredient
1 cup Cold water
2 teaspoons Cornstarch
⅓ cup Red-wine vinegar
1 teaspoon Tomato paste
1 large Clove garlic; peeled and forced through a press
1 tablespoon Country-style Dijon mustard
2 pounds Small red potatoes
1 medium Shallot; peeled and minced
½ pounds Green beans; trimmed and cut into halves if long
½ cup Kalamata olives
½ teaspoon Dried basil; crushed
½ teaspoon Dried oregano; crushed
1 pinch Cayenne pepper
¼ teaspoon Salt
Freshly ground black pepper to taste
1 tablespoon Olive oil halved and pitted
3 Plum tomatoes; seeded and cut into slivers
8 Basil leaves; slivered

Directions

DRESSING

SALAD

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.

Makes 8 to 10 servings.

Data per serving (for 10 servings): 145 Calories, 3 g Protein, 3 g Fat, 28 g Carbohydrates, 208 mg Sodium, 0 g Saturated fat, 2 g Monounsaturated fat, 0 g Polyunsaturated fat, 0 mg Cholesterol.

Dressing based on a recipe from "Sunset Light and Healthy Cookbook." Printed in the June 8, 1994, issued of The Seattle Times. APB Submitted By ALAN BURGSTAHLER On 10-16-94

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