Ingredients
- l l/2 lbs slender green beans, ends trimmed and cut in half
- 6 small red potatoes, cubed
- l small red onion, thinly sliced lengthwise from stem to root
- l/4 cup canola oil
- l/4 cup red wine vinegar
- l/4 cup seasoned rice vinegar
- l tbls garlic salt
- l l/2 teasp seasoned pepper
- l teas sugar
Directions
In large pot of boiling water, cook green beans about 7 minutes til crisp-tender. Drain and immerse beans in ice water for 5 mins to stop cooking process. Completely cool and drain well. In large pot of water, cook potatoes til tender. Repeat cooling procedures with potatoes. Place beans in large serving bowl. Add potatoes and onion.
In small bowql whisk together oil, vinegars, garlic salt, seasoned pepper and sugar. Pour dressing over vegetables, toss gently to coat. Cover and refrigerate 2 hours, tossing a few times during refrigeration.
Remove salad from refrigerator a half hour before serving, and toss just before serving.
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Submitted 6/13/05.
Source: Own recipe collection
Submitted By: Dorothy Painter
Avebury69
Green Bean Potato Salad