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August 2018
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Haricot Vert & Red Fingerling Potato Salad

THE SALAD

1 Pound Red Fingerling Potato, Cut into Coins

8 Ounces Green Haricot Vert

1/2 Bunch Green Onion, Course Chopped

1/4 Cup Green Olives, Pit & Course Chopped

3 Tbs Fire Roasted Red Bell Pepper, Bits Size Pieces

1 Tbs Capers, Dry in Salt, Medium Fine Chopped

4 Eggs, Hard Boiled, Course Chopped

THE DRESSING

4 – 6 Tbs Mayonaise

1 Tsp Garlic, Fine Chopped

1 – 2 Tsp Lime Juice

Good Shake, Worcestershire Sauce

1 Tbs Olive Oil

1/2 – 3/4 Cup Pinot Grigio

Dash, Nutmeg

Black Pepper to Taste

 

Place a heavy, grooved, grill pan on a Medium High temperature on the stove.

When smoking place the Fingerling Red Potato in rows on grill pan.

Grill 4 -5 minutes per side.

You will want your kitchen door and windows open, there will be smoke.

Place grilled potato on a plate and cool, I place them in the freezer for about ten minutes.

 

Next Steam the Haricot Vert for barely 2 minutes. Put in freezer immediately to stop from over cooking. Chill about 5 minutes. Cut in thirds.

After the Potato and Haricot Vert have completely cooled put them in a large mix bowl. Add the Salad ingredients and mix thoroughly.

 

With a whisk in a large mix bowl blend all the Dressing ingredients until completely blended. (I do not add salt as the salt from the Capers is enough.

The Dressing will be somewhat runny. This is meant to be a nice, lightly dressed, spring salad!

Chill in fridge at least 2 hours, as always flavors improve with time!

 

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This is what the Potato should look like.

 

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