Description
This is a scrumptious combination of a favorite Southern restaurant’s green bean side dish and potato salad. It’s fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Ingredients
- 5 cups iced water, or as needed
- 1 pound small red potatoes
- ½ pound fresh green beans, cut into 1-inch pieces
- 4 slices bacon
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon stone-ground mustard
- salt and ground black pepper to taste
- 4 ounces crumbled blue cheese
- 4 green onions, thinly sliced
Instructions
- Fill a large bowl with iced water. Line a baking sheet with a dish towel.
- 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 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process
- about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
- Place the bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
- Whisk vinegar
- olive oil
- mayonnaise
- and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon
- blue cheese
- and green onions; stir once to incorporate.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6