Marinated Green Bean and Potato Salad

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.