Here is the original recipe with notes below on how I modified it:
Potato Salad with Green Beans
2/3 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons spicy brown mustard
2 cloves garlic
4 teaspoons anchovy paste (please read notes below)
3/4 pound green beans
2 pounds medium-sized red skinned potatoes (about 6)
1 cup thinly sliced green beans
8 bacon strips, cooked, crumbled into small pieces
1/2 cup grated Parmesan cheese
Bend first 5 ingredients in processor until smooth. Season with salt and pepper. Can be made 1 day ahead, cover and chill.
Cook green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Using 4 - 5 inch diameter strainer, transfer beans to bowl of ice water and cool. Return water in pot to boil.
Add potatoes to pot. Cook until tender, about 20 minutes. Drain and cool. Peel potatoes, cut lengthwise in half and then crosswise into 1/2 inch thick slices.
Place potatoes in large bowl. Add greens, green onions, half of bacon and 1/4 cup parmesan cheese. Toss gently. Pour 1/2 cup dressing over vegetables and toss gently. Season to taste with salt and pepper. (Can be made 6 hours ahead; cover and refridgerate) Sprinkle salad with remaining crumbled bacon and grated parmesan cheese.
OK, Cindy's version of reality:
Cook 1 lb bacon. Save grease. My hubby made 2 small sandwiches out of some of the bacon, so you can eat or remove a few slices if you want. Chop bacon coarsely. Slice 4-6 large green onions fairly thinly but don't sweat it.
Take approx 3 lbs of small red potatoes. Wash and clean and cut each into bite sized pieces - usually quarters but if you get a big one you have to chop it up more. Place in water that is already boiling 18-20 min, checking occasionally with fork for doneness. When tender pour into a large strainer.
As the potaoes boil, take approx 1 1b green beans. Wash and inspect and take off ends as needed and cut into 1 inch pieces. Place in boiling water for four min.
Put the potatoes back into the large pot you boiled them in. Pour the green beans into the strainer. Let cool a little while you make the dressing.
Dressing: LEAVE OUT the anchovy paste. Funky stuff and you will forever more have an old tube of anchovy paste in your refrigerator. Pour the bacon grease into a large measuring cup and then pour in olive oil to make 2/3 cup. Add AC vinegar, mustard, and 3 cloves finely diced garlic (more if desired). Whisk until mixed well. About 5 seconds. ;-)
Dump the still warm green beans onto the still warm potatoes. Add a bit of salt and pepper to taste, but remember the bacon and cheese are salty, too. Mix from the bottom with a couple of spatulas. Pour in all the dressing and mix from the bottom with the spatulas.
Dump in all the bacon, green onions and a tub of Buitoni grated parmesan cheese. I use Buitoni because it is extremely mild tasting.
Mix from the bottom with the spatulas until well combined and everything is covered in dressing. Should smell strongly of garlic.
Put the lid on the pot and stick in the refrigerator overnight. The next day bring to room temp, toss well, and serve.
This is an artery clogging dish, and is great for big get togethers where you eat it once a year so those same arteries don't slam shut.
edited for spelling and typos - I'm sure there are still a few ;-)
Potato Salad with Green Beans
2/3 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons spicy brown mustard
2 cloves garlic
4 teaspoons anchovy paste (please read notes below)
3/4 pound green beans
2 pounds medium-sized red skinned potatoes (about 6)
1 cup thinly sliced green beans
8 bacon strips, cooked, crumbled into small pieces
1/2 cup grated Parmesan cheese
Bend first 5 ingredients in processor until smooth. Season with salt and pepper. Can be made 1 day ahead, cover and chill.
Cook green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Using 4 - 5 inch diameter strainer, transfer beans to bowl of ice water and cool. Return water in pot to boil.
Add potatoes to pot. Cook until tender, about 20 minutes. Drain and cool. Peel potatoes, cut lengthwise in half and then crosswise into 1/2 inch thick slices.
Place potatoes in large bowl. Add greens, green onions, half of bacon and 1/4 cup parmesan cheese. Toss gently. Pour 1/2 cup dressing over vegetables and toss gently. Season to taste with salt and pepper. (Can be made 6 hours ahead; cover and refridgerate) Sprinkle salad with remaining crumbled bacon and grated parmesan cheese.
OK, Cindy's version of reality:
Cook 1 lb bacon. Save grease. My hubby made 2 small sandwiches out of some of the bacon, so you can eat or remove a few slices if you want. Chop bacon coarsely. Slice 4-6 large green onions fairly thinly but don't sweat it.
Take approx 3 lbs of small red potatoes. Wash and clean and cut each into bite sized pieces - usually quarters but if you get a big one you have to chop it up more. Place in water that is already boiling 18-20 min, checking occasionally with fork for doneness. When tender pour into a large strainer.
As the potaoes boil, take approx 1 1b green beans. Wash and inspect and take off ends as needed and cut into 1 inch pieces. Place in boiling water for four min.
Put the potatoes back into the large pot you boiled them in. Pour the green beans into the strainer. Let cool a little while you make the dressing.
Dressing: LEAVE OUT the anchovy paste. Funky stuff and you will forever more have an old tube of anchovy paste in your refrigerator. Pour the bacon grease into a large measuring cup and then pour in olive oil to make 2/3 cup. Add AC vinegar, mustard, and 3 cloves finely diced garlic (more if desired). Whisk until mixed well. About 5 seconds. ;-)
Dump the still warm green beans onto the still warm potatoes. Add a bit of salt and pepper to taste, but remember the bacon and cheese are salty, too. Mix from the bottom with a couple of spatulas. Pour in all the dressing and mix from the bottom with the spatulas.
Dump in all the bacon, green onions and a tub of Buitoni grated parmesan cheese. I use Buitoni because it is extremely mild tasting.
Mix from the bottom with the spatulas until well combined and everything is covered in dressing. Should smell strongly of garlic.
Put the lid on the pot and stick in the refrigerator overnight. The next day bring to room temp, toss well, and serve.
This is an artery clogging dish, and is great for big get togethers where you eat it once a year so those same arteries don't slam shut.
edited for spelling and typos - I'm sure there are still a few ;-)
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