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Chilled Green Bean and Red Potato Salad
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- #67415
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound green beans, snipped
2 pounds red potatoes, halved
1 cup red bell pepper, diced
1/2 cup red onion, minced
2 teaspoons garlic, minced
3 tablespoons fresh dill
1 teaspoon sugar
1 tablespoon Dijon mustard
4 tablespoons balsamic vinegar
1/2 cup salad oil
salt and freshly cracked black pepper to taste
directions
Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water.
Cook potatoes until fork tender. Cool and place in bowl with beans and peppers.
Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
June 27, 2008
I made this as a quick need replacement dish. It was mild but heavy on the dill. So, I would say use about half of what it calls for. I used WhitePepper instead of BlackPepper. Used SeaSalt instead of tablesalt. Added 1/8 tsp hosreradish and 1/4 tsp minced ginger. This salad was surprisingly delightful to the taste.