Marinated Green Bean & Red Potatoes Salad

Claudia Dawn's Note:

This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It's a very pretty salad that you'll be proud to serve.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 1 lb fresh green beans (washed & ends cut off)
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried dill weed
• 4 cups cubed red potatoes
• 4 cloves garlic, crushed
• 1 teaspoon dried thyme leaves
• 1/4 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 medium tomato, cut into wedges

Directions:

1. Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
2. Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
3. Remove beans with slotted spoon.
4. Add potatoes to other Dutch oven.
5. Cook, covered, 12 to 15 minutes or until potatoes are tender.
6. Remove potatoes; drain.
7. Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
8. Add green beans and potatoes; stir to combine.
9. Cover and refrigerate up to 2 days, stirring occasionally.
10. To complete recipe, garnish with tomato wedges.

Reviews

[DeniseBC]

I'm jumping on the bandwagon about how good this is. I got a late start, so it only marinated for about 4 hours before we had it for supper and it was great. I know it will be even better tomorrow in my lunch. Thanks for a great recipe to use both the green beans and the red potatoes I got this week!

[MaryB2]

Another fanastic recipe and one I will reach for first in my recipe box. It compliments any entree dish. Loved it! Perfect for summer entertaining, so delicious and nutritious!

[Bayhill]

Delicious! We really enjoyed the wonderful combination of flavors in this salad. It definitely is better when allowed to marinate overnight. I made as written except that I chunked up the tomatoes and added them with the rest of the ingredients so they could marinate overnight as well. I will be making this salad frequently in the summer when I always have an overabundance of green beans and tomatoes from my garden. Thank you for sharing this recipe...it is definitely a keeper!