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

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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 test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Marinated Green Bean and Potato Salad

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Marinated Green Bean and Potato Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Marinated Green Bean and Potato Salad