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1
To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds.
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2
Blend until well emulsified.
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3
Cut green beans on the diagonal in 1 1/2 inch pieces and cook in a large pot of boiling water until just tender-crisp.
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4
Refresh in cold water, drain and pat dry.
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5
Cook the potatoes in a large pot of boiling water until just tender when pierced with aknife, 12 to 15 minutes.
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6
Drain and pat dry.
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7
Allow the potatoes to cool slightly.
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8
Slice potatoes into 1/4 inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice.
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9
Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat.
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10
Dice red pepper, chop scallions and parsley, and add with remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad.
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11
Grind black pepper over salad to taste and lightly toss again.
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12
Taste and adjust seasonings.
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13
Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not refrigerate!
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14
Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving.
