I decided to go with a wonderfully tangy green bean and potato salad because these potatoes were the perfect size and I thought their colors would look wonderful in the cold summery salad.
Let me introduced you to Southern Green Bean and Potato Salad (Ya'll are going to be good friends!)
2lbs of fresh green beans, trimmed and cut (in pretty little angles)
1 bag of Tasteful Selections Purple Passion Potatoes (quartered)
1 bag of Tasteful Selections Sunrise Medley Potatoes (cut in half)
5-6 green onions (sliced)
4-5 slices of cooked and diced bacon
1/4 cup of vegetable oil
1/2 cup of garlic red wine vinegar
1/4 cup of rice vinegar
2 tsp of garlic powder
1 1/2 tsp of salt
1 tsp of sugar
1 1/2 tsp of black pepper
After you have washed and cut your green beans, boil for 7 minutes or until crisp tender. (Eat a couple because they are so good when they are fresh and not from a can)
Wash potatoes and boil them for around 7 minutes or until slightly soft. (Pop one of these suckers in your mouth because it is killing you to know what a purple potato tastes like. Eat another one because they were really good!!)
After your green beans and potatoes have boiled, give them a nice ice bath to stop the cooking process. (Check temp outside and decide to take an ice bath yourself!)
Take your green onions and cut them all the way up in thin slices.
This is why it is Southern Potato and Green Bean Salad. You must add bacon for it to be Southern. Likewise, you must add bacon for it to be good. Bacon is always the secret ingredient. Cut your bacon into tiny pieces.
Saute green onions and bacon together in a small skillet until browned. Set aside.
Now that your potatoes and green beans have had a nice refreshing ice bath, cut potatoes into bite sized pieces and combine green beans, potatoes, green onions and bacon into a large mixing bowl.
Combine garlic red wine vinegar, rice vinegar, vegetable oil, salt, pepper, sugar and garlic powder and whisk together in a small mixing bowl. Once thoroughly mixed, pour over the top of the veggies.
Cover the mixing bowl with Saran Wrap and toss gently.
Refrigerate for 3 hours and toss gently occasionally to mix. Serve chilled.