Potato And Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A potato salad that has broken away from the classic mayo salad. Best served warm. Ingredients:
12 gold potatoes, sliced |
2 lbs. fresh green beans, ends removed |
2 cloves garlic, minced |
1/2 cup e-v olive oil |
1/2 cup red wine vinegar |
1 tbsp. dry mustard |
1 tbsp. mrs. dash (or other type of seasoning mixture) |
2 sliced hard boiled eggs |
1/2 cup sliced black olives |
salt and pepper, to taste |
fresh parsley, for garnish |
Directions:
1. Boil potatoes until tender; drain. Place green beans in boiling water and blanch. Beans should be just done and still firm and crisp-tender. Place beans in a bowl filled with cold water to stop the cooking process. Drain green beans and place in a large deep bowl with potatoes.
2. In a medium bowl combine garlic, olive oil, red wine vinegar, mustard, and Mrs. Dash; whisk together until thoroughly combined.
3. Pour over potatoes and beans and fold in eggs and black olives, toss well. Sprinkle with salt and pepper and garnish with parsley.
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