Recipe
December 31, 2008
Green Bean & Red Potato Salad Recipe
Step 1: Bring 4 quarts water to a boil in a large pot. Add green beans and reduce heat to medium. Simmer, covered, for 8 minutes or until beans are crisp-tender. Remove beans with a slotted spoon and set aside (do not throw water out).
Step 2: Add potatoes to same pot of water and simmer, covered, over medium heat for about 15 minutes or until potatoes are tender. Drain.
Step 3: In a large bowl, whisk together vinegar, olive oil, lemon juice, garlic, honey, thyme, dill weed, salt and pepper. Add green beans, potatoes and onion and toss to coat. Cover and chill for up to 8 hours, tossing occasionally.
Step 4: To serve, arrange baby spinach on a serving platter and spoon green been and potato mixture over top. Garnish with tomato wedges.
Directions
Yield:
Step 1: Bring 4 quarts water to a boil in a large pot. Add green beans and reduce heat to medium. Simmer, covered, for 8 minutes or until beans are crisp-tender. Remove beans with a slotted spoon and set aside (do not throw water out).
Step 2: Add potatoes to same pot of water and simmer, covered, over medium heat for about 15 minutes or until potatoes are tender. Drain.
Step 3: In a large bowl, whisk together vinegar, olive oil, lemon juice, garlic, honey, thyme, dill weed, salt and pepper. Add green beans, potatoes and onion and toss to coat. Cover and chill for up to 8 hours, tossing occasionally.
Step 4: To serve, arrange baby spinach on a serving platter and spoon green been and potato mixture over top. Garnish with tomato wedges.