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Marinated Green Bean and Potato Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1 cup salad)
This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

Ingredients

  • 3/4 pound green beans, trimmed
  • 1/2 pound wax beans, trimmed
  • 1/2 pound fingerling potatoes, halved lengthwise
  • 1/4 cup white wine vinegar, divided
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh parsley
  • 2 center-cut bacon slices, cooked and crumbled

Nutrition Information

  • calories 86
  • caloriesfromfat 34 %
  • fat 3.2 g
  • satfat 0.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 3.2 g
  • carbohydrate 13 g
  • fiber 3.9 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 208 mg
  • calcium 41 mg

How to Make It

  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; 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. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.