xiaoxl/recipe_data huggingface dataset:
Almanzo's Fried Apples N Onions
Category: side-dish
By jillbont

I loved Little House on the Prairie, and Almanzo's favorite dish was fried apples 'n onions. Fascinated, I made this recipe up (lol, not complicated) and have loved the combination!

Ingredients:
¼ cup butter
4  apples - peeled, cored, and sliced
1  onion, cut into matchstick-sized pieces
¼ cup brown sugar
1 pinch ground cinnamon, or to taste  (Optional)

Directions:
Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 249.1
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 38.1 g
Sugars: 30.1 g
Dietary fiber: 4.4 g
Protein: 1.1 g
Cholesterol: 30.5 mg
Sodium: 89.2 mg
Potato Cauliflower Soup


Ingredients:
olive oil, onion, dried dill, thyme, cauliflower, potatoes, bay leaf, black pepper, soy sauce

Directions:
In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
Cover and cook until tender, about 30 minutes. Remove from heat.
With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don’t have a hand-held blender.].
Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.
Eddy's New England Baked Beans


Ingredients:
navy beans, salt pork, yellow onion, molasses, ground black pepper, water, dry mustard

Directions:
Pick over the beans, rinse then soak them overnight in a big pot of water.
Drain then boil the beans with fresh water for 1 and 1/2 hours till soft, drain again.
Remove the skin from the salt pork, and cut into 1 inch cubes.
Cut the onion into quarters.
Arrange some of the salt pork and onion in bottom of bean pot.
Add beans, then another layer of onion and pork.
Add the molasses, pepper and mustard.
Top with fresh water to rim of pot.
Cover and bake at 350 F (176 C] for 2 and 1/2 hours.
Keep an eye on water levels, you may need to adjust by taking the lid off or adding more hot water.
Don't have a bean pot? Get one! I'm joking, you can also use a Dutch Oven, or do it on the stove-top. Stove-top is tricky, you need to stir a lot and frequently.
Rice With Caramelized Onions and Cranberries


Ingredients:
long-grain rice, onions, brown sugar, butter, orange-flavored craisins

Directions:
Coop rice in the chicken stock either on the stove top or in a rice cooker. Set aside.
In a pan, Fry the onions and sugar in 3tbsp butter till limp and all the liquid has evaporated.
Cook for another 25mins till it caramelizes, stirring often.
Dump in craisins and cover the pan for 5mins to let everything steam.
Open the lid, and dump in your cooked rice. Toss Well.
Turn off the heat and add the remaining 5tbsp of butter. Toss till its melted and incorporated into the rice. Serve.
Italian Wedding Cake Martini


Ingredients:
vanilla vodka, Creme de Cacao

Directions:
"Shake over ice and serve."
Sushi Rice with Sushi Vinegar


Ingredients:
short-grain rice, sushi rice, water, vinegar, rice vinegar, sugar, salt

Directions:
Bring water to a boil.
Pour in rice and boil for one minute, uncovered.
Cover and reduce heat to simmer.
Simmer for 20 minutes.
Let sit for 10 minutes, uncovered.
Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
Use to roll your sushi!
Yum!
**SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
Stir until dissolved and remove from heat.
Green and Yellow Bean Salad With Sun Dried Tomatoes


Ingredients:
fresh green beans, sun-dried tomato, red onion, fresh basil leaf, extra virgin olive oil, red wine vinegar, sugar, fresh ground black pepper

Directions:
SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
Drain, rinse under cool water and drain again.
In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Sara's Lamburgers


Ingredients:
ground lamb, onion, egg, garlic clove, olive oil, tomatoes, olive oil

Directions:
Mix the first 6 ingredients together, and form into 6 burgers.
Heat the oil in a large pan or on the BBQ  and cook each side until browned.
When cooked, place in a dish and cover with foil to keep them warm.  Split the buns in half, and brush with olive oil. Place face down on the pan or grill, and cook until the bread is toasted brown.
Serve burgers on buns with baby spinach & tomato.
Garlic Chicken


Ingredients:
whole chicken, carrot, mushroom, onion, olive oil, garlic cloves, salt, pepper, oregano, chili powder, garlic powder

Directions:
"Set oven to 375.0 After you clean the chicken, make sure to take out all of the inside you want it to be really clean, use 1/2 a tsp of the olive oil and put in the pan use a napkin and smooth the oil all around the pan, ( keeps the chicken from sticking] when done place chicken in the middle of the pan. peel the skin off of the garlic cloves and with 1 of them use to spread all over the chicken try to get everywhere even inside if you have any left cut up in tiny pieces but not to tiny and do the same with the other one get each pieces and place all around the chicken and inside as well place some in between the legs of the chicken as well when done, do the same with the rest of the oil, than, do the same with the potato's, carrots, mushrooms and onion, make sure to add each one inside the chicken you will see that is the best part, spread them evenly around try not to let any of the pan show at the bottom you want to cover that all up. when finished with all of the veggies, (look at the photo if you need to that's how it should look.] than when that is done add all the spices spread all over the chicken and in side make sure to get it all over the veggies try not to have any of the chicken naked you want it all covered up with the seasoning. when finished put into the oven and cook for about 1 hour and 30 minutes, but you want to check every 25 minutes when you think its done than take out and cut alittle open to make sure its white inside and not red, when done take out and cool, serve hot with cheese bread or salad witch ever you prefer.  hope you enjoy -- ."
Apricot-Sauced Salmon


Ingredients:
salmon steaks, cornstarch, salt, honey, vinegar, romaine lettuce, spinach, cucumber, white wine vinegar, green onions

Directions:
Rinse salmon; pat dry.
Spray the unheated rack of a boiler pan with nonstick spray.
place salmon on rack.
Broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork.
This can also be cooked on outside grill or basket.
I even grill it in grill on stove.
Meanwhile, for sauce, in a small saucepan combine the cornstarch, salt and ground red pepper.
Gradually stir in nectar; add honey and 1 tablespoon vinegar.
Cook stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Cover; keep warm.
In a large bowl toss together the spinach or romaine; cucumber and 1 tablespoon vinegar.
Divide among 4 plates.
To serve, place salmon on romaine mixture and spoon sauce over each serving.
Sprinkle with green onions.
Madeleines Au Miel


Ingredients:
butter, eggs, caster sugar, honey, flour, baking powder, lemon, salt

Directions:
Preheat the oven to 425.
Whip by hands the eggs, sugar, and honey until frothy.
Add flour, salt, baking powder, melted butter, and lemon zest.  Mix well.
Butter the madeleine molds and fill halfway.
Cook for 5 - 7 minutes, until the madeleines are a golden color.
Allow the cakes to cool in the pan for a few minutes then remove to cooking rack.
Options: Sprinkle with powdered sugar or, once cooled, dip in melted chocolate.
Banana Crumb Muffins
Category: bread
By Lisa K

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3  bananas, mashed
¾ cup white sugar
1  egg, lightly beaten
⅓ cup butter, melted
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 muffins

Calories: 263.3
Fat: 8.1 g
Saturated fat: 4.8 g
Carbohydrates: 46 g
Sugars: 26.5 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 37.9 mg
Sodium: 352.5 mg
Asparagus Soup in Seconds
Category: soups-stews-and-chili
By big surprise

This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.

Ingredients:
1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
½ cup milk  (Optional)
1 tablespoon butter  (Optional)
salt and pepper to taste

Directions:
Blend the asparagus, with liquid, in a blender or food processor until completely smooth. Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 56.5
Fat: 3.7 g
Saturated fat: 2.3 g
Carbohydrates: 4 g
Sugars: 1.4 g
Dietary fiber: 1 g
Protein: 2.9 g
Cholesterol: 10.1 mg
Sodium: 621.8 mg
PHILADELPHIA-OREO No-Bake Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.

Ingredients:
1 (18 ounce) package OREO Cookies, divided
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions:
Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 16 servings

Calories: 417.5
Fat: 28.2 g
Saturated fat: 14.6 g
Carbohydrates: 38.3 g
Sugars: 23.5 g
Dietary fiber: 1 g
Protein: 4.6 g
Cholesterol: 70.9 mg
Sodium: 458.8 mg
Delicious Lentil Taco Mix


Ingredients:
dried brown lentils, onion, tomatoes, cumin, paprika, onion powder, cayenne pepper, water

Directions:
Heat the oil in a large saucepan, when hot, brown the onions.
Add the lentils and then cover with water (will depend on pot size].
Add all other ingrediants and bring to the boil.
Turn heat to low and simmer until the mixture thickens. Add more water if required and stir often so that the mixture doesn't stick to the pan.
Continue checking and stirring for approx 1 hour or until the mixture is the consistancy of cooked oatmeal (or until lentils are tender and tasty!].
Serve with your favourite taco setup.
Quick Cake
Category: desserts
By Honda

A quick chocolate cake also known as Wacky Cake. It has no eggs or milk, and is mixed in the same pan it's baked in.

Ingredients:
1 ½ cups sifted pastry flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
⅓ cup vegetable oil
¼ cup white vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan. Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 8 inch square pan

Calories: 231.9
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 39 g
Sugars: 22.3 g
Dietary fiber: 3.5 g
Protein: 2.5 g
Sodium: 245.3 mg
Pumpkin Sour Cream Pancakes


Ingredients:
all-purpose flour, baking powder, salt, sugar, egg, milk, buttermilk, sour cream, canned pumpkin, butter, vanilla

Directions:
Mix flour, baking powder, salt, and sugar together in medium-size bowl.
Combine remaining ingredients in small bowl.
Slowly whisk liquids into dry ingredients.
Spray a grill pan with cooking oil.
Ladle approximately 1/3 cup of batter per pancake onto pan and cook over medium heat until bubbles appear in top.
Turn over and cook for a few minutes on the other side.
Do not overcook (they should be moist].
Serve with butter and syrup.
Spinach Cheese Ranch Delight #RSC


Ingredients:
frozen chopped spinach, elbow macaroni, shallot, butter, eggs, parmesan cheese, mozzarella cheese

Directions:
Cook macaroni according to package directions until al dente, and drain well in a sieve or colander.
Preheat oven to 350 degrees.
Butter the bottom and sides of a 9x13-inch baking pan.
Melt butter in a small pan, and saute shallots over medium heat until softened but not browned, about 8-10 minutes.
Lightly beat eggs in a large bowl, and stir in yogurt and Hidden Valley  Original Ranch Dressing until well blended.
Stir in 3 Tablespoons Parmesan cheese and the shredded mozzarella or Italian blend cheese.
Stir in spinach and shallots, and then the noodles, and combine thoroughly.
Spread the mixture in the buttered baking pan and smooth the top.
Sprinkle 3 Tablespoons Parmesan cheese on top.
Bake at 350 degrees for 30 minutes.
Dill Salad Dressing


Ingredients:
buttermilk, cream cheese, lemon juice, sugar, salt, fresh dill, dried dill

Directions:
Whiz all ingredients in a blender., Serve over simple greens only salads.
Quick Spanish Rice
Category: side-dish
By Cathy C

This is awesome as a side dish with enchiladas, tortillas, or any other Mexican dish.

Ingredients:
3 tablespoons butter
1 cup chopped onions
1 cup chopped green bell pepper
½ cup chopped celery
1 clove garlic, minced
1 (28 ounce) can diced tomatoes with juice
2 teaspoons chili powder
2 teaspoons beef bouillon granules
½ teaspoon salt
3 cups cooked white rice (such as Uncle Ben's®)

Directions:
Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 203.4
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 31.4 g
Sugars: 5.4 g
Dietary fiber: 2.7 g
Protein: 4.1 g
Cholesterol: 15.4 mg
Sodium: 606.6 mg
Butter Mochi With Mango Filling


Ingredients:
butter, sugar, coconut milk, baking powder, vanilla extract, salt, fresh mango

Directions:
Silicone muffin pan, or paper liners for regular pan., Preheat oven 350deg., Combine all ingredients, mix thoroughly till smooth., Fill cups 80% full with batter, top with 1 heaping tablespoon mango., Bake for 45min or until tops are golden brown. Makes 4 muffins.
Chicken 'n Dumplings - old style


Ingredients:
stewing chicken, onion, celery & leaves, bay leaf, flour, salt, sage, thyme, pepper, flour, baking powder, salt, egg, milk

Directions:
Cut chicken into serving pieces and place in a large pot.
Cover chicken with water.
Add the onion, celery and bay leaf.
Cover and simmer for 3 hours or until tender.
Remove chicken.
Strain and measure broth.
There should be approximately 4 cups of broth.
If there is more, reduce by boiling; if less, add water.
Mix flour with a little cold water to form a smooth paste.
Stir into broth and heat until thickened.
Add cream, salt, sage, thyme and pepper.
Remove the chicken from bones and return meat to gravy.
Prepare dumplings and drop by spoonfuls into hot gravy.
Cover and simmer for 20 minutes with out removing lid.
Serve chicken surrounded by dumplings on a large, deep platter.
Dumplings: Sift flour, baking powder and salt into a bowl.
Mix egg and milk and stir into the dry ingredients.
Drop into hot gravy and simmer covered for 20 minutes.
Serve with hearty root veggies on the side.
Velvety Butternut Squash Soup


Ingredients:
carrots, onion, celery, garlic clove, curry powder, ginger, cinnamon, evaporated milk, olive oil, salt, pepper

Directions:
Arrange squash and carrots on a large baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
Add in spices, and cook 1 min longer; remove from heat.
When squash and carrots are roasted, add to stock pot.
Add in broth, cover, and cook over low heat about 20 minutes.
Working in batches, run soup through a blender, or use an immersion blender until smooth.
Can be served with a dollop of Greek yogurt and pumpkin seeds.
Ramen Bowl
Category: world-cuisine
By Mantecca

Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.

Ingredients:
8 cups water
8 cloves garlic, peeled and whole
8 slices fresh ginger root
½ medium onion, halved and separated
4  eggs
1 pinch salt and freshly ground black pepper to taste  (Optional)
½ cup soy sauce
¼ cup sake
2 tablespoons Thai-style chile sauce
2 teaspoons sesame oil
2 tablespoons white sugar
1 ½ teaspoons salt  (Optional)
15 ounces dried Japanese-style noodles
12  large shrimp, shelled and deveined, at room temperature
4 large dry sea scallops, halved, at room temperature
1 ½ cups fresh bean sprouts
½ cup sliced scallions

Directions:
Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes. While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper. Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer. Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more. Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls. Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes. Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 325
Fat: 10.6 g
Saturated fat: 2.6 g
Carbohydrates: 28.3 g
Sugars: 9.9 g
Dietary fiber: 2.3 g
Protein: 25.6 g
Cholesterol: 233.1 mg
Sodium: 3655.7 mg
Yummy Meatloaf


Ingredients:
egg, tomato sauce, mustard, Worcestershire sauce, onion, bell pepper, bacon, barbecue sauce, butter, catsup, tomato sauce

Directions:
Mix ingredients well and pour into 9 x 13 dish., Top with Catsup and tomato sauce., Bake at 375 degrees for 1 ½   hours., Note:  I pour off most of the liquid after it has cooked for about an hour.
Gamma Betty's Apple Fritters


Ingredients:
egg, water, salt, flour, granny smith apples, confectioners' sugar

Directions:
Beat egg yolk with water, oil and salt.
Add flour and beat until smooth.
Let stand at room temperature for about an hour.
Preheat oil in deep-fryer to 375°F.
Peel and core apples, then cut into 1/4-inch rings. Add into batter.
Beat egg white until stiff; fold into batter.
Deep-fry, turning once, until golden brown.
Drain on paper bags or paper towel.
Dust with confectioners sugar before serving.
Twice Baked Sweet Potatoes
Category: side-dish
By SDELATORE

This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it.  I found some sweet potatoes in my fridge that I hadn't used and decided to try it.  Everyone at work flipped over them!   They're great with pork chops or steak, too!

Ingredients:
6  sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
⅓ cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
¾ teaspoon salt
½ teaspoon pepper
⅓ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rub sweet potato skins with salad oil.  Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper. Cut potatoes in half and scoop flesh into the bowl with the other ingredients.  Mix well and fold in walnuts.  Spoon mixture into potato skins. Bake for 5 minutes, or until heated through.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 199.9
Fat: 12.8 g
Saturated fat: 5 g
Carbohydrates: 18.6 g
Sugars: 8.4 g
Dietary fiber: 2.4 g
Protein: 3.3 g
Cholesterol: 20.5 mg
Sodium: 246 mg
Dijon Potato Salad With Green Beans


Ingredients:
yukon gold potatoes, green beans, mayonnaise, Dijon mustard, shallot, red wine vinegar, fresh black pepper, parsley

Directions:
Place potaotes in a large pot, cover with cold water, salt, bring to boil until potaotes are fork tender; about 20 min., drain rinse under cold water.
Bring another pot of salt water to boil, add beans, cook 5-8 minute or until they turn bright green, strain, and run them under cold water to stop cooking.
In a mixing bowl combine remaining ingredients, whisk until smooth.
Cut potatoes in half lengthwise ,then into rough 1 ince chunks, cut beans in half, toss potato chunks in the dressing and then toss in beans and parsley.
Serve cold or warm.