Potato and Green Bean Salad

Potato and Green Bean Salad
Adapted from  “Jane Brody’s Good Food Book”
serves 6

I tried the original recipe first, but the potatoes seriously ate all the flavor up.  Here’s my modified version:

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 med. potatoes cooked until just soft, then cubed (appx. 4 C); keep warm
2 small sweet white onions, sliced


  • 2 tbsp. olive or salad oil
  • 3 tbsp. white wine vinegar
  • 2 lg. cloves roasted garlic, crushed
  • 1 sm. red onion, thinly sliced into rings
  • 1 tsp. oregano
  • 1/2 tsp. seasonings of your choice
  • 3/4 tsp. salt
  • 1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.


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