It has been over three years since I started posting recipes on Swedish Chef - it doesn't seem possible. In that time, I have been amazed by the number of visits to my blog from all over the world. I am not exactly sure how so many of my followers found me, but I am so pleased that you did.

I hope that I have offered a variety of easy and delicious recipes for you. I look forward to another year of easy, affordable, and delicious cuisine. If you would like to request a recipe, please contact me via email.

Thank you,

Randy Swanson
"The Swedish Chef"

Sunday, July 7, 2013

Hot Green Bean Potato Salad



This is a dish that I prepared on live television as a cooking demonstration for WPSU-TV in State College, Pennsylvania back in 1998.  This recipe is a nice accompaniment to any meat.  It is easy to prepare with minimal ingredients and tastes delicious.


Ingredients:
4 medium potatoes, diced and cooked*
14½ oz. can green beans, drained
2 T. bacon fat (reserved from bacon)
2 T. lemon juice
1 T. sugar
1 t. salt
¼ t. black pepper
1/8 t. garlic powder
¼ t. dry mustard
1/3 c. mayonnaise
6 slices of bacon, cooked and crumbled
2 T. onion, minced
1 T. chives, finely chopped

*In this demonstration, new potatoes were used.  The equivalent is about 2 cups, cooked potatoes.


Cut 6 slices of bacon into small pieces.  Place in a skillet and fry over medium heat until bacon is browned.  Remove from pan and drain on paper towels.  Reserve 2 T. bacon grease.


Cut 4 medium potatoes into 1½-2 inch cubes.  Place in a pot of cold water.  Boil until potatoes are fork tender.  Drain liquid and set aside.

 
 

In a 2 quart casserole dish, add cooked potatoes.  Add green beans, bacon fat, lemon juice, sugar, salt, pepper, garlic powder, and dry mustard.  Toss to combine.

Preheat oven to 325º.  Place casserole, uncovered, in oven for 20 minutes or until heated through.







Remove from oven.  Add bacon, onion, mayonnaise, and chives.  Toss before serving.  Serves 4-6.


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