Marinated Green Bean and Potato Salad
Dana Levene
ingredients
- 3/4 pound green beans, trimmed
- 1/2 pound wax beans, trimmed
- 1/2 pound fingerling potatoes, halved lengthwise
- 1/4 cup white wine vinegar, divided
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 2 bacon slices, cooked and crumbled
directions
- 1
Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
- 2
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5-10 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.
- 3
Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.
notes
I didn't have any wax beans, so just substituted additional green beans. Any potatoes work too, just be sure to peel them if they have tough skins.
Source: Dana Levene
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