Ingredients
-
1
-
2
-
1
-
4
-
4
-
1
-
1/4
-
2
-
1/2
-
2
-
1
-
1
-
-
-
Directions
Marinated Green Bean & Red Potatoes Salad,This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It’s a very pretty salad that you’ll be proud to serve.,I’m jumping on the bandwagon about how good this is. I got a late start, so it only marinated for about 4 hours before we had it for supper and it was great. I know it will be even better tomorrow in my lunch. Thanks for a great recipe to use both the green beans and the red potatoes I got this week!,Another fanastic recipe and one I will reach for first in my recipe box. It compliments any entree dish. Loved it! Perfect for summer entertaining, so delicious and nutritious!
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Steps
|
1
Done
|
Bring Water to Boil in 2 Dutch Ovens (can Do Separately If You Only Have 1). |
|
2
Done
|
Add Green Beans to One; Reduce Heat to Medium& Cook, Covered, 8 Minutes or Until Beans Are Crisp-Tender. |
|
3
Done
|
Remove Beans With Slotted Spoon. |
|
4
Done
|
Add Potatoes to Other Dutch Oven. |
|
5
Done
|
Cook, Covered, 12 to 15 Minutes or Until Potatoes Are Tender. |
|
6
Done
|
Remove Potatoes; Drain. |
|
7
Done
|
Combine Vinegar, Oil, Lemon Juice, Garlic, Honey, Salt, Dill Weed, Thyme, and Pepper in Medium Bowl; Whisk to Combine. |
|
8
Done
|
Add Green Beans and Potatoes; Stir to Combine. |
|
9
Done
|
Cover and Refrigerate Up to 2 Days, Stirring Occasionally. |
|
10
Done
|
to Complete Recipe, Garnish With Tomato Wedges. |
