---------------------------SALAD---------------------------
2 lb Small red potatoes
1 md Shallot; peeled and minced
1/2 lb Green beans; trimmed and cut
-into halves if long
1/2 c Kalamata olives;
-halved and pitted
3 Plum tomatoes; seeded and
-cut into slivers
8 Basil leaves; slivered
To Prepare The Dressing:
Combine about 1 tb of the water with the corn starch to dissolve.
Combine the remaining water, corn starch 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.
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 transfer to a bowl. Add 4 tb of the
dressing and the shallot. Refrigerate 1 to several hours.
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.
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.
