---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Salad With Italian Dressing
 Categories: Salads, Vegetables
      Yield: 8 servings
 
-------------------------DRESSING-------------------------
      1 c  Water; cold
      2 ts Corn starch
    1/3 c  Red-wine vinegar
      1 ts Tomato paste
      1 cl Garlic; peeled and pressed
      1 tb Country-style Dijon mustard
    1/2 ts Dried basil; crushed
    1/2 ts Dried oregano; crushed
      1 pn Cayenne pepper
    1/4 ts Salt
           Freshly ground black pepper;
           -to taste
      1 tb Olive oil

---------------------------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.
 
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