Tangy Green Bean Potato Salad
|Thin skinned potatoes||4 Medium, scrubbed|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Cooked bacon slice||4 , diced|
|Cooked green beans||1⁄2 Pound, cut into 2 inch pieces|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Pierce potatoes several times wih fork.
Arrange in circle directly on oven tray.
Cook on high (9) for 10 to 12 minutes, then allow to stand and cool.
In glass casserole, combine oil, vinegar, sugar, onion, salt and pepper.
Cover; cook on high (9) for 1 1/2 to 2 minutes or until onion is transparent.
When potatoes are cool, remove skins, if desired, and cut in half lengthwise, then crosswise into 1/4 inch slices.
Add sliced potatoes and cooked green beans to casserole.
Toss gently, so as not to break up potatoes.
Sprinkle with parsley.
Chill before serving.