Southern Green Bean and Potato Salad
Recipe Courtesy of: The Crayon Wrangler
Prep Time: 10 min | Cook Time: 20 min | Serves: 10-14
- 24 oz. Tasteful Selections® Purple Passion potatoes, halved & 24 oz. Tasteful Selections® Sunrise Medley potatoes, halved
- 2 lbs. fresh green beans, trimmed and cut at an angle
- 5-6 green onions, sliced
- 4-5 slices of bacon, cooked and diced
- ¼ c. vegetable oil
- ½ c. garlic red wine vinegar
- ¼ c. rice vinegar
- 2 tsp. garlic powder
- 1 ½ tsp. salt
- 1 tsp. sugar
- 1 ½ tsp. black pepper
In a medium saucepan, add green beans and cover with water. Boil for 7 minutes, or until crisp tender. Drain and add to ice bath.
In a separate saucepan, add potatoes and cover with water. Bring potatoes to a boil and boil for about 7 minutes, or until slightly soft. Drain and add to ice bath.
While the potatoes and green beans are cooking, slice the green onions and the bacon. Add both the onions and the bacon to a small skillet and sauté until browned. Remove from heat and set aside.
When the potatoes and green beans are cool, remove from the ice bath. Cut the potatoes into bite-sized pieces and add to large mixing bowl with green beans and green onion and bacon mixture.
In a small bowl, combine garlic, red wine vinegar, rice vinegar, vegetable oil, salt, pepper, sugar and garlic powder and whisk together. Once thoroughly mixed, pour the mixture over the top of the veggies and toss gently.
Refrigerate for 3 hours and toss gently to mix before serving. Serve chilled.