Green Beans and Potato Salad recipe

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Ingredients

1 pound bacon
3 pounds new red potatoes, quartered
1 pound fresh green beans, cut into bite-sized pieces
1 (16 fl oz) bottle reduced-fat balsamic vinaigrette salad dressing (such as Newman's Own®)
3 roasted red peppers, diced
1 red onion, diced
½ teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

357.4 calories
carbohydrate: 35.3 g
cholesterol: 16.4 mg
fat: 21 g
fiber: 4.1 g
protein: 8.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1128.1 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, chop and set aside.

  2. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes, drain. Cool potatoes and green beans slightly before transferring to a serving bowl.

  3. Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl, pour over the potatoes and green beans.

Recipe Yield

10 servings

Recipe Note

A favorite for any holiday.

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