Today: Not-Your-Usual Potato Salads -- Black Bean And Potato Salad With Smoked Salmon And Dill

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Black Bean and Potato Salad with Smoked Salmon and Dill

6 servings

1 pound tiny red new potatoes, scrubbed and quartered

2 tablespoons white wine or vermouth

1/4 teaspoon salt

Freshly ground black pepper to taste

2 large shallots, peeled and minced

1 teaspoon Dijon mustard

1 teaspoon grainy mustard

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/4 cup olive oil

1 (15-ounce) can black beans, drained, rinsed and drained well again

1/3 pound smoked salmon, broken into small pieces, skin and bones discarded

2 tablespoons minced fresh dill

1/3 cup finely minced parsley

1 tablespoon drained capers

1. Place the potatoes in a steamer basket set over boiling water, cover and steam about 12 minutes, until tender when pierced. Drain and put into a bowl. Add the wine, salt, pepper and shallots, stirring to mix.

2. Put the mustard, vinegar, lemon juice and olive oil in a jar, cover and shake well to blend. Pour over the potatoes.

3. Add the black beans, salmon, dill, parsley and capers, stirring to mix. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

Data per serving Calories 263 Protein 11g Fat 11g Carbohydrates 31g Sodium 642mg Saturated fat 2g Monounsaturated fat 7g

Polyunsaturated fat 1g Cholesterol 6mg Adapted from "The Instant Bean" by Sally and Martin Stone.