This is a scrumptious combination of a favorite Southern restaurant’s green bean side dish and potato salad. It’s fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Fill a large bowl with iced water. Line a baking sheet with a dish towel.
Place potatoes into a large pot and cover with salted 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 just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
Per Serving: 282 calories; protein 8.8g; carbohydrates 16.3g; fat 20.9g; cholesterol 22.5mg; sodium 476.4mg.