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Potato-Green Bean Salad {Portion Fix/21 Day Fix}

July 10, 2020 by Grandnanny 1 Comment

Potato-Green Bean SaladPotato-Green Bean Salad has been around for a long time but I had never made it for my Hubby before this.  I love a creamy potato salad with plenty of mayo dressing and sweet pickles. Like this recipe.

But he is not a mayo fan at all.  When I make my mayo slaw he asks for “the vinegar one”. So when I asked him if he would try a vinegar-based potato salad he said “Sure.”  That was all I needed and broke out my OLD recipe and gave it a “makeover”!

What kind of potatoes can you use for Potato-Green Bean Salad?

Traditional Potato-Green Bean Salad uses a waxy potato like red or yellow potatoes. I personally like the little yellow ones.

baby yellow potatoes

I usually boil them whole, cool them enough to handle, and then chunk them up. Since this is a warm potato salad, chilling them is not necessary. 

The soft waxy yellow skins add some flavor to the dish. 

Sometimes I add a layer of flavor to this dish by roasting my potatoes instead of boiling them. 

roasted potatoes for German potato salad In these times it can be hard to find a specific kind of potatoes and so I have made this recipe with EVERY kind I could find. A cubed cooked potato of any kind will work. These were russet potatoes. The skin was a little tough so the next time I used them I will peel them. 

Back to the recipe…

After you settle on a potato to use it is time to assemble the rest of the ingredients.

A can of low/no salt green beans. If you can’t find those just take a regular can of green beans and rinse them really good like I did.  I heat them in the microwave usually. Sometimes in the summer I make this with green beans from the garden and add them to the hot potatoes that I kept warm.

green beans for potato salad

Turkey bacon, your favorite brand will do. I have started doing a new “thing”. Been taking 1/4 cup of olive oil and cook a 1/2 package of turkey bacon in it. I drain and blot and drain and blot my bacon dry of the oil, but I am left with 1/4 cup of bacon “flavored” oil to use in recipes like this one! Sometimes I do it with garlic and get garlic-flavored oil too. I store any leftover in a small jar in the fridge.

Turkey bacon for potato-green bean salad

I chop the bacon up while it is hot and add it to the rest of the hot ingredients. Then save the bacon-flavored oil for the vinegar dressing.

A sweet yellow or red onion works perfectly. Sometimes I like to use fresh green onions in it too. Leaving it raw gives the salad a little bit of crunch but sometimes I add them to the green beans when I microwave/warm them and cook them a tiny bit.

The Vinegar Dressing

A cooked vinegarette tops it off. I thickened just a little so that it will stick to the ingredients better. Kind of like a German Potato Salad.  The “sweet and sour” flavor of it is one of my favorites!

I count this dressing as 1 oil teaspoon and 1 sweet teaspoon, the rest of the ingredients are free. 

Potato-green bean Salad

Potato-Green Bean Salad {21 Day Fix}

Potato-Green Bean Salad is full of bacon, onions, and a thickened vinegarette dressing. Served warm its tart flavor goes great with grilled foods!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

The Vinegar Dressing

  • 4 slices turkey bacon, add extra olive oil to the pan you cook the bacon in and reserve 4 teaspoons of the bacon-flavored oil, take the bacon out of oil. reserve and crumbled
  • 4 teaspoons reserved, bacon-flavored olive oil
  • 4 tablespoons white vinegar
  • 4 teaspoons sugar, honey or maple syrup
  • ½ teaspoon garlic powder
  • 2 tablespoons water
  • 2 teaspoons corn starch
  • salt and pepper to taste

The Salad

  • 2 cups cooked potatoes, cubed, kept warm
  • 2 cans or 4 cups cooked green beans, drained and rinsed, warmed/heated
  • ½ cup or to taste diced onions, raw or cooked slightly

Instructions
 

The Vinegar Dressing

  • Add 4 teaspoons + of olive oil to a small pan/skillet and cook the turkey bacon in it. Reserve the bacn to add to the salad.
  • Keep bacon-flavored olive oil in a small pan. Add vinegar, sugar, garlic powder, to it, and cook 30 seconds or till sugar is well mixed or melted.
  • Add cornstarch with water, stir well, and add to the vinegar mix and stir for just a few seconds till just a little thick and hot. Pour mixture over the salad making sure to get all of the dressing out of the pan.

The Salad

  • Add all of the heated ingredients for the salad to a bowl including the bacon bits and add the onion. Pour the hot dressing over the bowl and stir well. Taste for salt and pepper needed and adjust. Serve warm.

21 Day Fix Container Counts for 1½ cup serving: 1G, 1Y, 1teaspoon oil, 1 teaspoon sweetener

  • The bacon is only 1/4 of a Red per serving, I count it with the rest of my reds for the day.

Notes

You could totally make this into a Green container salad by replacing the 2 cups of cooked potatoes with 2 cups of cooked cauliflower.
Keyword Healthy, Ultimate Portion Fix/21 Day Fix

I determined the serving size by counting how many containers I put in.  As I served it to myself I decided I wanted to make sure I divide it up correctly, making sure not to overload the potatoes in my serving. A very generous 1 1/2 cup size serving. Split it in half sometimes, so I don’t have to use a whole yellow.

containers of potato-green bean salad

I like a vinegar-ed meat dish to pair it with. I like that vinegar-vinegar thing that goes on! This one is the one I like best, Balsamic Chicken and Zucchini Skewers over at Confessions of a Fit Foodie.

I deconstruct the kabobs a little for an easier meal to throw together.

I make sure to warm my leftovers for just a few seconds to take the chill off of them out of the fridge. And for get-togethers, it is able to stay out a little longer than mayo-based potato salad does. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: 21 Day Fix, Healthy Recipes, Portion Fix, Ultimate Portion Fix, Uncategorized

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  1. Top 12 Veggies {21 Day Fix} - Grandnanny's House says:
    May 18, 2021 at 6:41 pm

    […] classic salad where I use them is a Potato and Green Bean […]

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Teresa Castleberry
Hi! I’m Teresa. I love sharing how eating healthier can be fun, and why my granddarlings love being at Grandnanny’s House!

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