Potato Salad with Bell Peppers and Green Beans

Fresh veggies add color and crunch to this vinegar-based potato salad.

Potato Salad with Bell Peppers and Green Beans
Makes about 8 servings
  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 2½ pounds red and Yukon gold new potatoes, quartered
  • 2 teaspoons kosher salt, divided
  • ½ pound French green beans, halved crosswise
  • ½ cup chopped green onion
  • 4 slices bacon, cooked and chopped
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon ground black pepper
  1. Position oven rack to highest level, and preheat oven to broil. Line a baking sheet with foil.
  2. Cut peppers in half lengthwise, discarding stems, seeds, and membranes. Place pepper halves skin side up on prepared pan; flatten slightly.
  3. Broil until skin is blackened, about 4 minutes. (Watch peppers carefully during cooking.) Place peppers in a resealable plastic bag; seal bag. Let stand until cool enough to handle. Peel peppers, discarding skins. Chop peppers.
  4. In a large Dutch oven, bring potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, about 7 minutes. Add beans; cook for 1 minute. Drain well, and let cool for 20 minutes. Place potatoes and beans in a large bowl. Add peppers, green onion, and bacon.
  5. In a small bowl, whisk together vinegar, thyme, mustard, oil, garlic, pepper, and remaining 1 teaspoon salt. Pour over potato mixture; gently stir. Cover and refrigerate for at least 1 hour.



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