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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