Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

How to Make It

Step 1

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

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.

Ratings & Reviews

detailaddict's Review

August 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's Review

May 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's Review

April 15, 2012

LisaEJ's Review

May 11, 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.