Rec, Rev & Pic: Marinated Green Bean and Potato Salad~ a keeper!

This was simple, filling and yummy, and I would definitely make it again. I had a headstart on this dish because I had leftovers from 2 different meals of some cooked green beans and gourmet white potatoes.    I subbed in red wine vinegar because I was having another side dish that also had red wine vinegar in it.    Another great cheat was to use the "real bacon" bits.     I served it with a super easy main dish of Shake and Bake chicken tenderloins, we like the Garlic & Herb flavor.    (The tomatoes are from the second side dish I served, Chunky Cherry Tomatoes with Basil. )

 

 

 

                  Marinated Green Bean and Potato Salad

 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  green beans -- trimmed 
     1/2         pound  wax beans -- trimmed (omitted, used green only)
     1/2         pound  fingerling potatoes -- halved lengthwise (used gourmet white)
     1/4           cup  white wine vinegar -- divided (used red wine vinegar)
  1         tablespoon  extravirgin olive oil
     1/2      teaspoon  kosher salt -- divided
     1/2      teaspoon  freshly ground black pepper
  1         tablespoon  minced fresh parsley (used dried to taste)
  2                     center-cut bacon slices -- cooked and crumbled (used Real Bacon Bits)

 

1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.

3. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.

 

Yield:  6 servings (serving size: about 1 cup salad)

 

CALORIES 86 (34% from fat); FAT 3.2g (sat 0.6g,mono 2g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 2mg; CALCIUM 41mg; CARBOHYDRATE 13g; SODIUM 208mg; PROTEIN 3.2g; FIBER 3.9g

Cooking Light, JULY 2008

Not only does that look good, it is healthy!  Ii'll try it.

I'm not going to lie...the title kind of made me say cause I was thinking regular potato salad and green beans but then I saw the picture and I almost licked my screen!!! Another fantastic R&R and pic!!!

Mmmm! Looks good Jolene! It kinda looks like German Potato salad only with green beans! :)

You're welcome everyone  :) 

Doodlenoodle, that's why I love Cooking Light recipes, I can feed them to DH and he doesn't even know they are "healthy"!


Jen, LOL    Sorry to make you , I am not a fan of reg potato salad, don't do mayo!

 

Jet, will have to check out some recipes for German Potato salad!

I have one more variation, it has a chunky tomato sauce, also from CL, it uses red potatoes, tomatoes, celery and a few other simple ingredients.   Not sure when I'll get to that one, probably not until I can get some NH tomatoes.      :)

Copied that recipe to make when the beans are ready.  I was looking through some old TOH magazines and saw a recipe for another bean-potato salad (did I say the green beans were almost ready??  I was looking for some different ways to use them).  But, if you don't like dill, you probably wouldn't like this one.  There's a pic of it if you search the title...I didn't know how to put the picture in.

 

Dilly Bean Potato Salad

1 pound fresh green beans, trimmed

4 pounds red potatoes

1 medium red onion, thinly sliced and separated into rings

1 medium Vidalia or sweet onion, thinly sliced and separated into rings

1 cup chopped celery

8 dill pickles, sliced

2 tablespoons snipped fresh dill or 2 teaspoons dill weed

2 tablespoons minced fresh parsley

4 garlic cloves, minced

VINAIGRETTE:

3/4 cup olive oil

1/3 to 1/2 cup tarragon vinegar

1 envelope Italian salad dressing mix

2 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

Celery salt and seasoned salt to taste

Directions:

Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside.
    Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool.
    Cut into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.
    In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.

 I used to have a great recipe for green beans and potato salad,which was on a calender and very good ,but I lost the recipe. Thanks for posting this one.It looks delicious and I will print it out.

LOVE this potato salad Jolene!  This is the potato salad I grew up on-my Italian grandmother always made this and I got hooked on it-now have Bob hooked on it.  The only thing she didn't add was bacon.............otherwise it's the same.....I always use red wine vinegar or apple cider vinegar.....

This is a great one to take to a get together too-don't have to worry about a mayonnaise base!

 

Carole, that recipe looks great, thank you!   I've never really had fresh dill in a dish, may have to give it a try!    :)

 

Waving to Saurgurke   :)    Hope you enjoy it!

Carol, I wonder if that's why this dish feels "familiar"!!   Maybe something I saw growing up on my Gram's or Aunt Isabelle's table at holidays!     :)    

Jolene~this sounds great and I will be making this for sure as the beans are starting to come on like gang busters! YUM

I have a question...you did serve this hot, right? I am having a bit of a party the 26th and grilling steak.  Do you think this will be 'man' friendly to stand next to the steak for them? Since there is going to be lots of wine tasting, I don't want the vinegar to over power...what do you think?

Your photo looks great as always~You tempted me with another good one, missy!

Linda

Good morning Linda!    My beans are just starting, but there are great New England grown ones at the grocery right now   :)   


Yes, I served mine warm.   Mine weren't piping hot because they were leftover and I reheated them in the microwave.      Since my potatoes were precooked, I didn't use the vinegar in the water, and it sure didn't need it.     It's not a lot of dressing for the amount of potatoes/veggies, so I think you'd be ok    :)     Tim is not a vinegar fan, but he said this looked very good and what guy doesn't love bacon   :)

All I can say is fantastic ~ and such a pretty presentation~ Both recipes sound wonderful thanks to both for sharing~   Janie  

GM Janie  :)   Thank you, though I'm telling you, it's the plates   :)   You can't really make anything look bad on those dishes, I just love them.     :)

Gm  Jolene  ~  Nope , nope nope!~   It's the salad!!!! 

Howdy  Linda,  I'm going to be a fly buzzing around your cook out~   I know everything will be top notch~  Janie

 Good Morning Everyone,

Jolene, you are so right, "this is a wonderful group of ladies, and their advice and comments have really helped me so much", thank you everyone

Yes, Jolene, I do journal even doing Core as I have mentioned before "if my stomach and head worked together on the being full issue, I wouldn't have a weight problem".  I'm a very compulsive Overeater.

One thing I'd like to share with everyone today, No wait, there are two things.  First one is about Bob's Niece and her husband that live in Boston, they came to town and called and wanted to visit, which was great, we just don't see them nearly enough and they are wonderful people.  However, Bob's Niece  brought 3 dozen cookies, as soon as I saw them getting out of the  car, I said to Bob, ''oh no, Linda has brought cookies".  They were store bought cookies, but it doesn't matter when you cannot control yourself.  I offered to open the cookies to serve with coffee and tea, but they declined, and I was so happy, due to I knew once those were open it would all be over with.  So we had a lovely visit with them, and as soon as they left I looked at Bob and said, ''we cannot have these here, and his reply was, your so right".  So I got on the phone called one of our nursing homes and offered them the cookies, they were so pleased to get them, and I had them out of the house.  Okay that was the first story.  

Now for something "I think" I have discovered.  This morning I was up getting ready for the gym when I looked the mirrow and this voice in my head asked the question, ''why are you afraid of that keeps you from losing this weight"?  I actually looked around to see where that was coming from.  So got my coffee, and the whole time this question is still being asked, so off to the gym, and it wasn't until I was on the elliptical machine and was finishing up my 30 minute workout, that I looked at the clock to see how much time I could have to do some weights before I HAVE to leave to get home.  Then it hit me, ''deep down nothing in my life will change, except, I will be in smaller clothes, I will/am healthier, but I will still be Bob's caregiver, and I'll still have to be home at a certain time".   I walked out of the gym with the thought of, ''now how can I put a positive spin on these feelings".  The first thing that came to my mind was to realize I am worth the effort, and I do deserve to be at my goal weight.

I do apologize for such a long post, I can get very talkative, , but I thought maybe someone else that has been ready to throw in the towel like I have been this week, might just drop in and read this, and walk away with, ''you know I am worth the effort".

I have not decided if I'll weigh-in tomorrow, but I will be at my meeting, just cannot miss that, but will decided by the time I get there, if I will face that little metal monster.

Wishing everyone a wonderful day,

Hugs to all,

Joan