Robb's Red Potato And Green Bean Salad

Directions

1. To prepare dressing, in blender container combine herb vinegar, extra virgin olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend till well emulsified.
2. Cut green beans on the diagonal in 1-1/2-inch pcs and cook in a large pot of boiling water till just tender-crisp. Refresh in cool water, drain and pat dry.
3. Cook the potatoes in a large pot of boiling water till just tender when pierced with aknife, 12-15 min. Drain and pat dry. Allow the potatoes to cold 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.
4. Add in green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat.
5. Dice red pepper, chop scallions and parsley, and add in with remaining ingredients and toss to combine, drizzling just sufficient additional dressing to proportionately coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and adjust seasonings.
6. Salad is best if eaten the same day it is made - slightly hot or possibly at room temperature - don't chill! Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving.
7. NOTE: I use Soleillou Radiant Wine Herb Vinegar that contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram. This is available from Balducci's, New York City.
8. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.