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    You are in: Home / Recipes / Marinated Green Bean and Potato Salad Recipe
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    Marinated Green Bean and Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    GibbyLou's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
    2. 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. 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. 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. 5
      Serving size = 1 cup.

    Ratings & Reviews:

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    Nutritional Facts for Marinated Green Bean and Potato Salad

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 77.0
     
    Calories from Fat 22
    28%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 206.2 mg
    8%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.3 g
    9%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    center-cut bacon

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