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Course : Salad
Type of Prep : Mix / Beat
Cuisine : U.S. Regional
Occasion : Cookout, Picnic, Potluck
 
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Potato and Green Bean Salad Recipe

From Diana Rattray,
Your Guide to Southern Food.
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Potato salad recipe with green beans.

INGREDIENTS:

  • 1 pound small new potatoes
  • 1 pound green beans, trimmed
  • 1 cup thinly sliced sweet onion rings
  • 1 green bell pepper, sliced into rings
  • 1/2 cup chopped celery
  • 1/4 cup minced parsley
  • 1/4 cup vegetable or olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon dried oregano
  • salt
  • freshly ground black pepper

PREPARATION:

Place the potatoes in a medium saucepan, cover with cold water, add a pinch of salt, cover pan, and bring to a boil. Continue boiling until the potatoes are about 2/3 done, about 14 minutes. Add the green beans and boil until both beans and potatoes are just cooked. Let cool until cool enough to handle.

Cut the potatoes into 1-inch cubes, leaving their skins on; place in a large bowl. Cut the green beans into 1-inch lengths and add to the potatoes. Add the onion rings, green pepper, celery, and parsley. In a small bowl, combine well the oil, vinegar, and oregano. Salt and pepper to taste. Pour the dressing over the vegetables and toss gently but well. Serve at room temperature.

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