-
1
Place red potatoes in a pot and cover with water.
-
2
Place pot on stove, cover and bring to a boil.
-
3
Liberally salt water with coarse salt.
-
4
Place a colander over boiling pot.
-
5
Take your first ingredient from the bean salad, 1/2 lb.
-
6
cut fresh green beans, and place them in the colander.
-
7
Cover the colander with pot lid.
-
8
Steam beans 5 min while potatoes boil below.
-
9
Remove beans and cool shock under running water.
-
10
Drain green beans and set aside.
-
11
When the potatoes are just tender, about 12 min, remove from heat, turn off burner, drain potatoes and cool shock them under running water till just cold sufficient to handle.
-
12
Coarsely chop potatoes and return them to the hot pot.
-
13
Add in peppers, onions, mint, parsley and vinegar to the pot.
-
14
Toss to allow the vinegar to absorb into the potatoes.
-
15
Add in oil and stir the potatoes till they mash up a bit and salad has a spoonable consistency.
-
16
Season with salt and pepper, to taste, and transfer to a serving bowl.
-
17
In a bowl, combine mustard, sugar and vinegar.
-
18
Whisk in oil.
-
19
Add in kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad proportionately with dressing.
-
20
Season salad with salt and pepper, to taste, and serve.
-
21
This recipe yields 8 servings of each salad.
