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Course : Salad
Type of Prep : Toss
Cuisine : U.S. Regional
 
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Warm Green Bean and Potato Salad

From Diana Rattray,
Your Guide to Southern Food.
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Add a little sugar if you like a sweet & sour flavor.

INGREDIENTS:

  • 4 cups sliced potatoes
  • 2 cups fresh trimmed green beans, cut in 1/2-inch lengths
  • 4 to 6 slices bacon
  • 1/2 cup minced red onion
  • 1/4 tsp. black pepper
  • 1/4 cup vinegar (wine vinegar or balsamic vinegar are good)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • dash garlic powder

PREPARATION:

Peel potatoes, halve then slice in 1/4-inch thickness. Place potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 5 minutes; add green beans and more water to cover, if necessary. Boil for about 10 more minutes.

Fry bacon and drain; set aside. Reserve 1 tablespoon of drippings. In a small bowl, whisk olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables. Crumble bacon over and toss gently. Taste and adjust seasonings. Serve warm or room temperature.
Serves 4 to 6.

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