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4 to 6
Easy
By Beverly Cox and Martin Jacobs
Published 2006
This is a great salad to serve with grilled meat or poultry. When refrigerated, it lasts for several days and seems to improve in flavor. You may want to double the recipe, just to have some on hand as leftovers!
Put the potatoes in a saucepan with enough lightly salted water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to medium-low and boil gently until tender when pierced with the tip of a knife, 20 to 30 minutes. Meanwhile, drain, but do not rinse, the beans and place the onion slices in a bowl with ice water to cover.
In a salad bowl, whisk together the vineg