Layered Green Bean-Red Potato Salad

Southern Living
Makes 8 to 10 servings


+ Add To Shopping List
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 pounds small red potatoes
1 1/2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces*
1 teaspoon salt
2 large sweet onions, cut into 1/8-inch slices and quartered


Prep: 20 Minutes
Cook: 25 Minutes
Stand: 25 Minutes
Chill: 4 Hours

Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.

Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.

Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.

Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.

*2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.

Created date

May 2005