2 Terrific Salad Sides: 3 Bean Salad And Potato Salad With Sweet Red Pepper And Onion
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
55
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Place red potatoes in a pot and cover with water
2
Place pot on stove, cover and bring to a boil
3
Liberally salt water with coarse salt
4
Place a colander over boiling pot
5
Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander
6
Cover the colander with pot lid
7
Steam beans 5 minutes while potatoes boil below
8
Remove beans and cold shock under running water
9
Drain green beans and set aside
10
When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle
11
Coarsely chop potatoes and return them to the warm pot
12
Add peppers, onions, mint, parsley and vinegar to the pot
13
Toss to allow the vinegar to absorb into the potatoes
14
Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency
15
Season with salt and pepper, to taste, and transfer to a serving bowl
16
In a bowl, combine mustard, sugar and vinegar
17
Whisk in oil
18
Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing
19
Season salad with salt and pepper, to taste, and serve