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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 34%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 13g
  • Fiber: 3.9g
  • Cholesterol: 2mg
  • Iron: 1.4mg
  • Sodium: 208mg
  • Calcium: 41mg

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. 1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
  2. 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. 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.
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