Marinated Green Bean and Potato Salad

Name: Marinated Green Bean and Potato Salad
Yield: 6 servings (serving size: about 1 cup salad)
Ingredients: ¾ pound green beans, trimmed; ½ pound wax beans, trimmed; ½ pound fingerling potatoes, halved lengthwise; ¼ cup white wine vinegar, divided; 1 tablespoon extravirgin olive oil; ½ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 tablespoon minced fresh parsley; 2 center-cut bacon slices, cooked and crumbled

4 Ratings
3 Reviews

This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

By Bill Jamison and Cheryl Alters Jamison

Recipe by Cooking Light July 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:

6 servings (serving size: about 1 cup salad)

Nutrition Info

Ingredients

¾ pound green beans, trimmed
½ pound wax beans, trimmed
½ pound fingerling potatoes, halved lengthwise
¼ cup white wine vinegar, divided
1 tablespoon extravirgin olive oil
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
2 center-cut bacon slices, cooked and crumbled

Directions

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

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

86 calories; calories from fat 34%; fat 3.2g; saturated fat 0.6g; mono fat 2g; poly fat 0.4g; protein 3.2g; carbohydrates 13g; fiber 3.9g; cholesterol 2mg; iron 1.4mg; sodium 208mg; calcium 41mg.

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detailaddict

08/19/2014

This really wasn't bad...I'm not a huge fan of green beans but this is one of the tastier ways I've found to prepare them. I didn't have wax beans so the proportion of potatoes was increased, although it still seemed small. I also fudged the amounts with the dressing but the combination of flavors was good - I expected it to need sugar to take the edge off the vinegar but it didn't. This is a nice change from boring potato salad so I'll keep this in mind in the future.

JenRaj

05/08/2012

Sooooo good! Family loved it. My only question is why return the potatoes to the pot with vinegar? They got a little overcooked and smashed a little. Otherwise this will be a go-to recipe for us!

Dggirljenni

04/15/2012

LisaEJ

05/10/2010

Served this at a dinner party - was great to be able to make ahead and have at room temp! The guests loved it and we will definitely do it again. Very flavorful.

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Marinated Green Bean and Potato Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Marinated Green Bean and Potato Salad

Account

Marinated Green Bean and Potato Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Marinated Green Bean and Potato Salad