Layered Green Bean-Red Potato Salad |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Found this in Southern Living 2005...and it is truly a find! Make sure to use the white wine vinegar...Enjoy!! Please note that this recipe needs a minimum of 4 hours chill time and is even better if made the day before. The 4 hours is not in the 50 mins of cook time which DOES include the standing time for the potatoes. Also I do not add any salt as we are watching our sodium intake...no one ever commented...the dressing is so good! Edited...after the review I am adding the dijon mustard as optional...however...I will never make it without! The beauty of zaar! Ingredients:
1 1/2 cups mayonnaise |
1/4 cup white wine vinegar |
3 tablespoons sugar |
1 tablespoon dijon mustard (optional) |
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
4 lbs small red potatoes |
1 1/2 lbs fresh green beans, trimmed and cut into 1 1/2-inch pieces |
1 teaspoon salt |
2 large sweet onions, cut into 1/8-inch slices and quartered |
Directions:
1. Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
2. Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.
3. Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.
4. Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.
5. *2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.
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