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Potatoes and String / Green Beans

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“Another potato salad to try this summer. Needs to be refrigerated before serving.”

Ingredients Nutrition

  • 1 lb red potatoes
  • salt and pepper
  • 3 garlic cloves
  • 14 lb mixed green and yellow beans, cut in 1-inch lengths
  • 3 tablespoons wine vinegar
  • 2 large eggs, hard cooked and sliced


  1. Put potatoes in a pot with cold water, salt and 1 garlic clove, and bring to a boil.
  2. Reduce heat and cook until potatoes are very tender.
  3. Drain, discard garlic.
  4. Cook beans until very tender, 8 to 10 minutes.
  5. Drain, dump in a bowl of ice water to cool, drain well.
  6. Dry on paper towels.
  7. Cut potatoes into chunks while still warm.
  8. Cut 2 garlic cloves into the thinnest possible slices.
  9. Combine the potatoes with garlic, bean, oil, vinegar, eggs and pepper.
  10. Toss well, check salt and pepper, cover and chill at least 2 hours before serving.

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