Creamy Green Bean Salad with Horseradish & Bacon |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I have not tried this yet. Adapted from Simply Delicious. Prep time does not include additional chilling time once the salad has been prepared. Ingredients:
2 lbs red potatoes, cut into quarters,skins on,plus water to cook them in |
2 tablespoons 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 tablespoons prepared horseradish |
1 tablespoon fresh parsley, finely chopped |
1 tablespoon fresh chives, finely chopped |
salt, to taste |
black pepper, to taste |
Directions:
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.
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