Wednesday, October 1, 2014

Green Bean & Potato Salad

Hi guys!  Can you believe that I made this potato salad almost 3 or 4 weeks ago and I am just now getting around to posting it?!?!  Things have been pretty busy around here, mostly because I have been spending my evenings learning how to KNIT! 

A friend of mine took some time (thanks Jen!) to teach me the basics of knitting a few weeks ago.  Right now, I am just trying to master the pearl and knit stitches.  I have to admit, my scarf that I am knitting right now is not the prettiest.  The bottom half is scattered with a few mistakes but I am just doing my best to get comfortable with the yarn and needles.  

It is really therapeutic!  I love sitting on the couch with my hubby and doggies, but feel much more productive when I am using that time to create something.  I'm hoping that practice makes perfect and that eventually, I can move on to more complex things like blankets, hats, gloves and dog sweaters! 

Back to this potato salad.  I just love these tiny little potatoes.  I was lucky enough to find these gorgeous purple potatoes at our local Whole Foods.  If you can't find these minis, regular potatoes will do just fine.  Just make sure you chop them into similar sized pieces so they cook evenly.  

I was so pleased with the way this turned out because I was bringing to to our first cookout here in Arlington (Thanks Jen and Sean!).  The green beans add a nice crunch and the dressing was creamy, tangy and savory.  I hope you like it as much as we did!

PS- To all you knitters out there, let me know if you have any tips :)  

Green Bean & Potato Salad
1 pound mini Yukon gold potatoes or fingerlings
1 pound mini purple potatoes
8 slices bacon
1/3 pound fresh green beans
1 small onion, diced

1 shallot, minced
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons apple cider vinegar
2 tablespoons bacon fat
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon whole grain mustard
2 tablespoons dijon mustard
1/2 cup mayonnaise
1/4 cup chopped Italian parsley 

Half or quarter the potatoes so they are bite sized pieces.  Put them in a large pot and cover with cold water.  Bring to a boil and cook for 12-18 minutes (cooking time will vary depending on the size of the potatoes).  They should be tender and offer no resistance when a knife is inserted in the center.

While the potatoes are cooking, slice the bacon into bite size pieces, trim the green beans and dice the onions.  In a large skillet, cook the bacon until crispy.  Remove from pan and place on a paper towel to drain.  Remove (and save) all but 1 tablespoon of bacon grease from the pan. Add onions and saute for 4 minutes over medium heat until softened and slightly translucent.  Remove from pan and place in a large mixing bowl.  

Remove  potatoes from boiling water when finished and place in the mixing bowl.  Add the beans into the hot water for just about a minute, just until they turn a bright green color.  Remove from water and add to mixing bowl.  

In a separate bowl, make the dressing.  Add shallot, garlic, sugar, vinegar, bacon grease, salt, pepper, mustards, mayo and parsley.  Whisk to combine.  

Pour dressing and crumbled bacon over the vegetables.  Mix until coated and place in refrigerator to cool. Prior to serving, remove from fridge and bring potato salad to room temperature.  

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