Categories: Salads, Vegetables 
      Yield: 8 servings 
  
  2 1/2 lb New potatoes, scrubbed 
  1 1/2 lb Green beans 
    1/3 c  Herb vinegar 
    1/3 c  Extra-virgin olive oil 
    1/3 c  Vegetable oil 
      2 tb Granulated sugar 
      1 ts Paprika 
    1/2 ts Salt 
      1    Clove garlic 
      1 ts Coleman's dry mustard 
      2 ts Caraway seeds, crushed 
    3/4 ts Celery seeds 
      1 c  Walnut pieces 
      1    Medium sweet red pepper 
      6    Scallions (half green tops) 
      1    Bunch parsley 
    1/2 ts Black pepper, or to taste 
  
  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. Blend until well emulsified. 
   
  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. Refresh in cold water, drain and pat 
  dry. 
   
  Cook the potatoes in a large pot of boiling water 
  until just tender when pierced with aknife, 12-15 
  minutes. Drain and pat dry. Allow the potatoes to cool 
  slightly. Slice potatoes into 1/4-inch thick slices, 
  drizzling a small amount of dressing over potato 
  slices and tossing to coat as you slice. 
   
  Add green beans to potato slices and toss to combine, 
  drizzling a small amount of dressing to coat. 
   
  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. Grind black pepper over salad to taste and 
  lightly toss again. Taste and adjust seasonings. 
   
  Salad is best if eaten the same day it is made - 
  slightly warm or at room temperature - do not 
  refrigerate! Leftovers should be refrigerated, but may 
  be warmed slightly in the microwave before serving. 
   
  NOTE: I use Soleillou Radiant Wine Herb Vinegar which 
  contains white wine vinegar, cloves, thyme, rosemary, 
  fennel, bay laurel leaves, basil, and marjoram. This 
  is available from Balducci's, New York City. 
   
  A reasonable substitute could probably be made by 
  steeping these herbs in white wine vinegar for a few 
  weeks before using.