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String Bean Salad a summery side dish

Thursday, August 09, 2001

By Rebecca Sodergren, Post-Gazette Staff Writer

When Josephine Fasano submitted today's recipe for String Bean Salad, it looked like a recipe from an early American frontier cookbook -- one of those recipes with directions like "flour the size of an apple." No measurements, no special instructions.


That's because the recipe is in Fasano's head. Her mother used to make it, and now she makes it, using sight and taste to make it the way she likes it.

Never fear, though, Countdown readers. When we tested the recipe, we measured our ingredients and added the measurements to Fasano's original instructions.

Fasano, 77, lives in Pitcairn with husband John, who loves to cook and makes String Bean Salad more often than she does. They've been married 54 years and have two grown children -- Donna of Murrysville and Anthony, who lives at home.

Fasano boils the green beans for this recipe, but we chose to steam them instead. She notes that canned beans may be substituted. Any potatoes may be used, but red-skinned potatoes make the prettiest presentation if you're leaving the skins on. And you can add a little chopped onion if you wish.

String Bean Salad

5 large red-skinned pota- toes, boiled
3 cups cooked green beans (boiled or steamed)
1/2 cup oil
1/4 cup vinegar
Salt and pepper, to taste

Cook string beans and red potatoes. Quarter the potatoes, leaving skins on if desired. Place them on a platter. Mix oil, vinegar, salt and pepper and pour over potatoes and beans. Refrigerate. Serve cold. Serves 8.

Tester's note: You might prefer less oil and vinegar than the recipe calls for, so pour sparingly and taste before adding the whole mixture.

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