Green Bean and Potato Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a nice vegetarian take on a vinegar potato salad. It's a major bonus that it uses Green Beans for me! I got the recipe from , but had to make a change as I do not eat raw onions. Ingredients:
1 1/2 lbs fresh green beans, trimmed and cut in half crosswise |
6 small red potatoes, cubed |
1 small purple onion, halved lenghthwise and thinly sliced |
1/4 cup vegetable oil |
1/4 cup red wine vinegar or 1/4 cup garlic red wine vinegar |
1/4 cup seasoned rice vinegar |
1 teaspoon garlic powder |
1 1/4 teaspoons salt |
1 1/2 teaspoons seasoned pepper |
1 teaspoon sugar |
1 tablespoon olive oil |
Directions:
1. In large pot of boiling water, cook prepared green beans for about 7 minutes or until crisp-tender. Drain and immerse in ice water for 5 minutes to stop cooking process. Completely cool and drain well.
2. In large pot of boiling water, cook potatoes until tender. Repeat cooling procedure with potatoes.
3. In small skillet heat olive oil. Add onions and 1/4 teaspoon (dash) salt and saute until just softened.
4. Place beans in large serving bowl. Add potatoes and onion. In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar. Pour dressing over vegetables; toss gently to coat. Cover and refrigerate 2 hours, stirring or tossing a few times while chilling. Remove salad from refrigerator about 30 minutes before serving; toss just before serving. Taste and adjust seasonings.
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