Recipe by Lorraine of AZ
This is not one of my family recipes although it might have been. I found it in a library cookbook some time ago, and it intrigued me enough I had to try it. The sweet-and-sour flavors will remind you of good old German potato salad. This is a unusual and good side-dish. Try serving it with cold cuts.
Top Review by Koechin (Chef)
Absolutely Wonderful!!! Everyone in my class has made and will be making this for Thanksgiving!! I served these with Recipe#106298 Konigsberger Klopse. what a great meal we all had! Thanks. Koechin
- 4 cups green beans, cut in 1-inch lengths (1 pound)
- 4 slices bacon
- 1 1⁄2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 2 tablespoons chopped onions
- 1⁄4 teaspoon dill seed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cooked diced new potatoes
Directions See How It's Made
- Cook beans in boiling salted water until just tender; drain reserving liquid. Cook bacon until crisp; drain, reserving fat.
- Return 2 tablespoons bacon fat to skillet. Blend in flour and sugar. Add vinegar and 1 cup bean liquid (adding water if necessary to make 1 cup). Cook, stirring constantly, until mixture is thickened and comes to a boil. Add onion, dill seeds, salt and pepper and cook for a minute or two.
- Combine green beans and potatoes in saucepan. Add sauce and heat just until potatoes and beans are hot, stirring occasionally.
- Serve at once, or keep warm in oven until mealtime. Spoon into serving dish and top with bacon.