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Pickled green beans make for an unusual potato salad, surely to be hit at the next party!
1. Put the potatoes in a large pot of cold water, put it on the stove over high heat. Once the potatoes begin to boil, add about a tablespoon of salt to the water, reduce the heat to medium-high, and cook the potatoes until they are cooked but still firm; about 10 minutes. When done, pour off the water and drain the potatoes well.
2. Meanwhile in the bottom of a large bowl mix the mayonnaise, mustard, honey, pickle juice, ½ teaspoon salt and ½ teaspoon pepper.
3. Add to that the cooked potatoes, onion, celery, scallions and pickled green beans then stir gently. Carefully mix to coat all the potatoes and veggies without breaking up the potatoes.
4. Taste for seasoning, add more salt and pepper if needed.
5. Refrigerate, serve cold.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!