Potato Green Bean Salad

CSA Box- Potatoes, onions or green onions, green beans, garlic


I believe I originally got this recipe from a Bon Appetit' magazine. I love it and look forward to it each year when the beans are growing faster than I can keep up with them.



Potato Salad with Bacon (or not!), Parmesan, Green Beans

2/3 Cup olive oil
6 Tb. apple cider vinegar
2 Tb. brown mustard (Gulden's)
2 garlic cloves
4 tsp anchovy paste, optional for vegetarians
3/4 lb green beans
2 lb medium sized potatoes
1 Cup thinly sliced green onions
8 slices bacon, cooked, crumbled into small pieces or fake bacon bits for the veg's
1/2 Cup parmesan, grated

Instructions: Blend first 5 ingredients in food processor, until smooth. Season with salt and pepper. (Can make ahead-cover and chill).
Cook green beans in a pot of boiling water until tender crisp, about 4 minutes. using slotted spoon, transfer beans to ice water bath to cool. cut into 2-3 inch lengths.
Return water in pot to a boil.
Add potatoes to pot and cook until tender, about 20 minutes.
Drain. Cool. Cut lengthwise in half and then crosswise into 1/3" slices.
Place potatoes in a large bowl. Add green beans, green onions, half of the bacon, and half the cheese. Toss gently. Pour 1/2 cup dressing over and toss gently. Refrigerate. Before serving toss with remaining bacon, cheese, (and dressing, if any).