Marinated Green Bean and Potato Salad

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READY IN: 30mins
Recipe by GibbyLou

From Cooking Light July 2008. This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent. I couldn't find wax beans at the time I made this so I just reduced the bean mixture ingredients and it was plenty for four people.

Ingredients Nutrition

Directions

  1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
  2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender (I quartered the potatoes and it still took 10 minutes for the potatoes to get tender); drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.
  3. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat.
  4. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.
  5. Serving size = 1 cup.

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