From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 8
- 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)
TO PREPARE:
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.
SERVES: 8
