Potato-Green Bean Salad

A refreshing summer salad of quartered red potatoes and green beans, coated in a tangy Dijon-cider dressing and topped with green onions and crunchy bacon.

Recipe Information

Total Time:

Yield:

24 servings

Ingredients

⅓ cup cider vinegar

⅓ cup sugar

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

2 pounds red-skinned baby potatoes, cut into quarters

1 pound fresh green beans, cut into 1-inch pieces

¾ cup olive oil

½ cup sliced green onions

4 slices bacon, crisped-cooked, drained and crumbled

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Directions

For dressing, in a medium saucepan whisk together vinegar, sugar, mustard, salt, pepper and garlic powder. Heat over medium heat just until boiling or until sugar dissolves. Cool.
Meanwhile, in a large pot, cook potatoes in boiling water for 20 minutes or until tender, adding green beans during the last 5 minutes of cooking. Drain vegetables and cool.
Place cooled vinegar mixture in a blender. With blender running, slowly add olive oil and blend until thoroughly combined.
In a large bowl, toss together cooled vegetables and green onions. Add dressing and toss gently to coat. Cover and chill for 4 hours or overnight.
Just before serving, sprinkle salad with bacon crumbles.

Potato-Green Bean Salad

Recipe Information

Ingredients

Directions

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Potato-Green Bean Salad

Recipe Information

Ingredients

Directions

More Recipes

Related Categories