Green Bean Potato Salad

Green Bean Potato Salad

November 30, 2016
Course
Serves 4-6

The green beans and keeping the potatoes unpeeled add the needed fiber in this non-traditional potato salad.


Ingredients

  • 1 1/2 Pound
    fresh green beans
  • 6
    small red potatoes, unpeeled, cubed
  • 1
    small onion, thinly sliced
  • 1/3 Cup
    olive oil
  • 1/4 Cup
    red wine vinegar
  • 1/4 Cup
    rice vinegar
  • 1 Tablespoon
    garlic powder
  • 1 Teaspoon
    sugar

Instructions

  1. In a large pot of boiling water, cook green beans and potatoes about 7 minutes or until crisp-tender. Drain and place only the beans in cold water to stop cooking process. Drain and set aside. In a large salad bowl, combine green beans, potatoes and onions.
    For dressing, in a small bowl, whisk together olive oil, vinegars, garlic powder and sugar. Pour dressing over vegetables and toss to coat well. Refrigerate one hour prior to serving.

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