Green Bean and Potato Salad

"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 About.com, but had to make a change as I do not eat raw onions."
 
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Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • In large pot of boiling water, cook potatoes until tender. Repeat cooling procedure with potatoes.
  • In small skillet heat olive oil. Add onions and 1/4 teaspoon (dash) salt and saute until just softened.
  • 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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Reviews

  1. Made this up just for the 2 of us, since we both like potato salad so much ~ Really enjoyed this one, too, & the green beans gave it a nice twist, as did the use of a vinegar & oil dressing instead of mayo! I'll definitely be making this one again! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
     
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