Marinated Green Bean and Potato Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

Yield:

6 servings (serving size: about 1 cup salad)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Bill Jamison and Cheryl Alters Jamison,

July 2008