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August 2, 2011
Potato & Bean Salad
Comforting Potatoes
Prep time:
20 minutescooking time:
10 minutes“Grandma made this hearty salad as an alternative to a traditional green salad when we barbecued.”
Ingredients
Serves 4
- 16 small red new potatoes, halved
- 1 large green or red bell pepper, coarsely chopped
- 3 tablespoons Italian dressing, divided
- 1 (15-ounce) can kidney beans or pinto beans, rinsed and drained
- 2 large green onions with tops, chopped
- 1 teaspoon dried parsley
Directions
1
Prepare the barbecue grill for direct cooking.
2
Place potatoes in large saucepan; cover with water. Bring potatoes to a boil over high heat.
3
Cook potatoes until barely fork-tender, 9 minutes. Drain; rinse potatoes under cold running water.
4
Alternately thread potatoes and bell pepper on 4 long metal skewers, or place on vegetable grilling grid. Brush 2 tablespoons dressing evenly over the vegetables.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
To save time, Grandma would often slice potatoes in the morning. To keep the flesh of potatoes from darkening, Grandma would dip them in a mixture of 1 quart water and 3 tablespoons lemon juice. She then drained the potatoes, covered them and placed them in the refrigerator until ready to use.
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