Thursday, July 2, 2009

Reaping the Garden Bounty

A few days ago Leslie gave me some red potatoes and some fresh green beans from her huge garden. I decided to make potato salad for supper yesterday, but was out of dill pickles for the recipe my mom taught me to make, so I searched for a recipe that used what I had in the cupboards and frig. I found one that used the green beans as well and we all really liked it. (Sorry, no photo - we ate it before I remembered to snap one.)
The recipe came from - I just googled "potato salad recipe". My comments are in red.

Warm Green Bean and Potato Salad
4 cups sliced potatoes
2 cups fresh trimmed green beans, cut in 1/2-inch lengths
4 to 6 slices bacon [I was out of bacon, so just skipped this - it was still delicious]
1/2 cup minced red onion
1/4 tsp. black pepper
1/4 cup vinegar (wine vinegar or balsamic vinegar are good) [I used red wine vinegar]
1/4 cup extra virgin olive oil
1 teaspoon salt
dash garlic powder
Preparation: Peel potatoes, halve then slice in 1/4-inch thickness. Place potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 5 minutes; add green beans and more water to cover, if necessary. Boil for about 10 more minutes.
Fry bacon and drain; set aside. Reserve 1 tablespoon of drippings.
In a small bowl, whisk olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables.
Crumble bacon over and toss gently.
Taste and adjust seasonings.
Serve warm or room temperature. [I made this a couple of hours before we had supper, and just covered the bowl and let it sit on the counter until we ate.]
Serves 4 to 6.


Susan in SC said...

This sounds so good!

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