Green Bean Potato Salad with Lemon-Soy Vinaigrette (Wade's Potato Salad)

Name: Green Bean Potato Salad with Lemon-Soy Vinaigrette (Wade's Potato Salad)
Total time: 1 min
Ingredients: 2 (12-oz.) pkg. fresh green beans; ¾ teaspoon table salt, divided; 1 pound petite red potatoes; 1 large yellow bell pepper, cut into thin strips; ⅓ cup thinly sliced red onion; Lemon-Soy Vinaigrette; 3 tablespoons chopped fresh mint; 2 tablespoons toasted sliced almonds; 1 tablespoon toasted sesame seeds

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Total: 1 hours, 15 minutes

Servings: 5.5

Cost: $5.07 /serving

Author : MyRecipes

Green Bean Potato Salad with Lemon-Soy Vinaigrette (Wade's Potato Salad)

Ingredients

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2 (12-oz.) pkg. fresh green beans¾ teaspoon table salt, divided1 pound petite red potatoes1 large yellow bell pepper, cut into thin strips⅓ cup thinly sliced red onionLemon-Soy Vinaigrette3 tablespoons chopped fresh mint2 tablespoons toasted sliced almonds1 tablespoon toasted sesame seeds

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Instructions

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Step 1

Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.

Step 2

Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.

Step 3

Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.