Green Beans and Potato Salad

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Cathie Roadway Kuypers 1

"A favorite for any holiday."

Ingredients

35 m servings 357 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
  3. Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.
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