Recipe

A A A

• 2 lbs red potatoes, cut into quarters,skins on ,plus water to cook them in
• 2 tbsp white wine vinegar
• salt and black pepper , to taste
• 3/4 lb fresh green beans
• 1 cup cold water
• 1 bowl ice water
• 2 large hard-boiled eggs, chilled,peeled & chopped
• 5 slices bacon, cooked and crumbled
• 3 green onions, sliced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• salt , to taste
• black pepper , to taste

• 1 Place potato quarters into a pot and cover with cold water; bring to a boil.
• 2 Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
• 3 Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
• 4 Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
• 5 Drain in a colander and run under cold water to help cool beans off quickly.
• 6 Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
• 7 Drain beans and pat dry, then cut each bean in half.
• 8 Stir together the dressing ingredients in a large bowl.
• 9 Add potatoes, beans, egg, bacon, and green onions, tossing gently.
• 10 Cover and chill well before serving.