From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 package frozen French-cut green beans, cooked and drained

  • 4 medium potatoes, boiled, peeled and diced

  • 1 medium onion, chopped

  • 4 – 6 Tablespoons bacon drippings

  • 3 – 5 Tablespoons vinegar

  • Salt and pepper

  • 1/2 to 3/4 cup mayonnaise

  • 1 small can (8 ounce) tiny whole beets or sliced beets (optional)


Mix warm beans, warm potatoes and onion.  Add 4 Tablespoons bacon drippings and 3 Tablespoons vinegar.  Taste for seasoning.  Add salt, pepper, more bacon drippings or vinegar as needed.  Let stand at room temperature for about 1 hour. (Bacon fat will congeal if salad is refrigerated too soon.)  Then refrigerate salad.  Just before serving, mix in mayonnaise.  Garnish with drained beets if desired.  A good change from potato salad.


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