Layered Green Bean-Red Potato Salad
Layered Green Bean-Red Potato Salad might be It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up beans, wine vinegar, salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender.
Drain potatoes, and let stand 25 minutes at room temperature or until cool.
Cut into 1/4-inch-thick slices.
Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process.
Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt.
Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.
*2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.