Green Bean and Potato Salad - Friday, August 10, 2012


1 ¼ quarter pound green beans, trimmed
½ lb fingerling potatoes
¼ cup white wine vinegar
1 TBSP olive oil
½ tsp salt
½ tsp freshly ground pepper
1 TBSP Minced flat leaf parsley
2 bacon slices, cooked and crumbled (optional)


Break beans in fairly long pieces. Cook in boiling water about 5 minutes or until tender-crisp. Drain and plunge into ice water. Drain again.

Place potatoes, unpeeled, in a sauce pan. Cover with water, bring to a boil and simmer about 5 minutes or until tender. Drain. Return the potatoes to the pan over medium heat.

Add two TBSP vinegar to pan, bring to a boil. Remove from the heat. When cool, cut each potato into about 3 pieces. Combine the remaining vinegar, oil, ¼ tsp salt, and pepper. Whisk to mix thoroughly.

Drizzle vinegar mixture over beans and toss to mix. Add potato pieces and toss lightly to mix. Sprinkle with remaining salt, chopped parsley and crumbled bacon if using. Serve at room temperature.


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