I got this recipe from our friends, the Tiltons. If you don't like mayonnaise-based potato salad, then this is for you.
3-4 lbs. red or white new potatoes-- scrubbed and sliced in 1/2" slices and boiled until just tender. Fresh green beans may also be cooked until just tender, drained and added to the salad. Cool the vegetables and add the dressing. Can be served warm or cold, but not hot. If the vegetables are too hot, the dressing separates.
Dressing:
3 T. minced shallot
1/2 t. salt
1/4 t. freshly ground pepper
3 T. country style Dijon mustard
2 T. red wine vinegar
1 c. corn oil
Put all ingredients except oil in a blender. Pulse a few times then with the machine running, pour oil in slowly in a steady stream until all blended.
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