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Tangy Green Bean Potato Salad

Microwave.Lady's picture
Ingredients
  Thin skinned potatoes 4 Medium, scrubbed
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Onion 1 Medium, finely chopped
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Cooked bacon slices 4 , diced
  Cooked green beans 1⁄2 Pound, cut in 2 inch pieces
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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