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Red Potato & Green Bean Salad
w/ Dijon Vinaigrette
• 3 lbs. small red-skinned potatoes, unpeeled, halved
• Green beans – cut into 2-3” pieces
• 2 tbsp. dry vermouth
• 2 tbsp. white wine vinegar
• 1 lg shallot, chopped
• 1 tbsp coarse Dijon mustard
• 2/3 c. extra-virgin olive oil
• 2 tbsp chopped fresh parsley
Cook beans in large saucepan of boiling salted water until crisp-tender, 4 min. Drain. Transfer to bowl of ice water. Drain; pat dry. Cook potatoes in large pot of boiling salted water until just tender, about 12 min. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 min. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
Red, White & Blue Strawberries
• Large Fresh Strawberries
• Marshmallow Creme
• Blue Sugar Sprinkles
Place a toothpick into the stem of each strawberry and dip it into the marshmallow creme, leaving about 1/4 of the top of the strawberry uncovered. Hold the strawberry by the toothpick and roll in the blue sprinkles leaving a portion of the marshmallow creme showing at the top.
