Potato Salad With Green Beans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love potato salad and where I go, it goes or where I am, it is ;) This recipe is one of my favorites but if you don't want the green beans then it's great without them too. Ingredients:
1-1/2 cups mayonnaise, i prefer hellman's |
1/3 cup milk, homogenized or half and half coffee cream |
1-1/2 to 2 tbsp. zesty italian salad dressing |
1/2 tsp. salt |
1/2 tsp. pepper |
3 - 4 large yukon gold potatoes, cooked for approximately 15-20 minutes and diced or chopped |
2 cups green beans, cooked fresh and cut in pieces or canned(8 oz.) cut green beans, drained |
1 celery rib, diced |
1/2 cup spring onions, sliced on an angle |
1/2 onion, diced |
1/3 cup green olives, sliced (optional) |
lettuce leaves, i prefer boston or romaine |
for garnish |
fresh parsley, chopped |
3 - 4 bacon slices, cooked crisp and crumbled |
*i use turkey bacon but that's just me. |
Directions:
1. In a large bowl, beat mayonnaise, milk, Zesty Italian dressing, salt and pepper with a whisk until blended.
2. Pour over potatoes, green beans, celery, onions and olives.
3. Fold gently until everything is coated with dressing.
4. Cover and refrigerate at least 3 - 4 hours.
5. Leave in the bowl or line a salad bowl or plate with romaine lettuce and spoon salad into the center.
6. Garnish with parsley and crumbled bacon.
7. Note: I often increase the dressing ingredients because sometimes after refrigerating I think it needs a little extra added. The potatoes are absorbent and I like the salad to have a creamy texture.
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