Elwin Greenwald, owner of Elwin and Co., was featured on June 6, 2015, on Fox 2 News, My Fox Detroit, providing a live demo in how to prepare a summer dishes:
Roast Red Skin Potato & Green Bean Salad w/Poppy Seed Vinaigrette
Serves about 10 – 12 people
3 lbs redskin potatoes Assorted mixing bowls
2 lbs green beans (trimmed) Heavy cookie sheet/jelly roll pan
1 small red onion very thinly sliced Rubber spatula
¼ C Dijon mustard Metal tongs
¾ C olive oil (divided) Wire whisk
¼ C balsamic vinegar Decorative serving bowl
½ C apple cider vinegar Paring knife
1TSP brown sugar Cutting board
1TBL poppy seeds Slotted spoon
1 TBL chopped fresh parsley
½ TSP Hungarian sweet paprika
Kosher (or sea) salt & black pepper to taste
1 Using the paring knife slice the potatoes in half. Place in a mixing bowl. Add ¼ C of
the olive oil, paprika, salt and pepper to taste. Combine well. Place on the cookie
sheet/jelly roll pan. With the rubber spatula get all the oil mixture.
2 Place the potatoes in a preheated 375 degree oven. Roast them for about 15-20
minutes or until they are golden brown. Place the potatoes in a clean mixing bowl,
again using the rubber spatula get all of the oil off the tray.
3 Blanch the green beans in lightly salted water until tender, not crunchy. When done
remove from the water with the slotted spoon and place in the bowl with the
potatoes. Steps 2 & 3 should be done simultaneously.
4 While the beans and potatoes are still warm add the remaining ingredients. Toss
well and refrigerate overnight. Correct seasoning with the salt and pepper and serve.
To prepare as a Nicoise Salad:
Arrange the Potato and Green bean salad on a decorative serving platter. Surround with sliced
tomatoes, sliced hardboiled eggs, julienne peppers, roasted beets, olives and a fresh grilled
tuna steak. Garnish with grilled lemon wedges.