Tuesday, May 21st, 2019
That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

What You’ll Need:
- 1 pound small red potatoes
- 1/2 pound fresh green beans, cut into 1-inch pieces
- 5 cups iced water, or as needed
- 6 slices bacon
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon stone-ground mustard
- 4 green onions, thinly sliced
- salt and ground black pepper to taste
Directions:
- Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
- Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
- Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
- In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

Tags: Enamel Potato Container, picnic recipe, potato salad recipe, salad recipe, summer recipe
Posted in Casserole, Dinner, Lunch, Recipes, Salads, Side Dishes, Tasteful Tuesday | No Comments »
Thursday, May 9th, 2019
Tags: DIY decor, Home Organization, Recipes, seasonal decor, throwback Thursday
Posted in Appetizers & Dips, Cookies, Crafting, DIY, Decorating, Home Organization, How To, Sewing Techniques, Side Dishes | No Comments »
Tuesday, April 23rd, 2019
This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.
What You’ll Need:
- 1 tablespoon cornstarch
- 1 1/2 cloves garlic, crushed
- 2 teaspoons chopped fresh ginger root
- 1/4 cup vegetable oil, divided
- 1 cup broccoli florets
- 1 cup snow peas
- 3/4 cup carrots, rondelle
- 2 tablespoons soy sauce
- 2 1/2 tablespoons water
- 1/4 cup onion, chopped
- 1/2 tablespoon salt
Directions:
- In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
- Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

Tags: dinner recipe, Metal Recipe Card Holder, stir fry
Posted in Dinner, Lunch, Main Courses, Recipes, Side Dishes, Tasteful Tuesday | No Comments »