Potato Salad With Italian Dressing Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Things You'll Need

  • 1c Cold water
  • 2ts Cornstarch
  • 1/3c Red-wine vinegar
  • 1ts Tomato paste
  • 1lg Clove garlic; peeled and
  • -forced through a press
  • 1tb Country-style Dijon mustard
  • 1/2ts Dried basil; crushed
  • 1/2ts Dried oregano; crushed
  • 1pn Cayenne pepper
  • 1/4ts Salt
  • Freshly ground black pepper
  • -to taste
  • 1tb Olive oil
  • 2lb Small red potatoes
  • 1md Shallot; peeled and minced
  • 1/2lb Green beans; trimmed and cut
  • -into halves if long
  • 1/2c Kalamata olives
  • -halved and pitted
  • 3 Plum tomatoes; seeded and
  • -cut into slivers
  • 8 Basil leaves; slivered

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