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Grilled salmon and pineapple.

Golden Potato Salad

Karen Mathieson, Seattle

1/2 pound slender green beans, ends

trimmed 3 1/2 pounds (about 2-in.-wide) red thin-skinned

potatoes, scrubbed 3/4 cup chopped yellow bell pepper

About 1/3 cup regular-strength

chicken broth 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon olive oil

teaspoon each ground turmeric,

crushed anise seed, and dried

tarragon leaves

Salt and pepper

Bring about 3 inches water to a boil in a 5- to 6-quart pan on high heat. Add beans and cook, uncovered, until barely tender when pierced, about 3 minutes. Drain and at once immerse beans in ice water. Meanwhile, put potatoes in pan and barely cover with water; cover pan. Bring to a boil; simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let cool; drain beans. Slice potatoes 1/2 inch thick; cut beans into 1-inch lengths.

In a large bowl, combine bell pepper, 1/3 cup broth, red wine and balsamic vinegars, oil, turmeric, anise, and tarragon. Add potatoes and beans; mix gently. Add a little more broth if you want a moister salad. Season to taste with salt and pepper. Serves 8.

Per serving: 190 cal. (10 percent from fat), 4.5 g protein; 2.2 g fat (0.2 g sat.); 39 g carbo., 19 mg sodium; 0 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hill, J.
Article Type:Column
Date:Aug 1, 1993
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