Yield: 6-10 makes about 8 cups
Boil potatoes until fork tender. Remove from pot, saving water. Set aside until cool enough to handle.
While potatoes are boiling, mix oil with Bridgeport Seasoning.
Put green beans into the pot and boil them until they become bright green 3-4 minutes. Immediately drain the beans and drop them into the ice water this stops the cooking. When chilled remove from water and drain.
As soon as the potatoes can be handled, cut them into bite sized pieces. Re-mix the dressing. Pour half of the dressing onto the potatoes and gently mix them while they are still warm, this allows them to absorb the dressing. Set aside to cool. If you are in a hurry, refrigerate them.
When potatoes have cooled off to just tepid, add the green beans and the dried sweet red bell pepper.
Re-mix the remaining dressing, pour it over the salad and mix gently. This salad is best served at room temperature.
For an extra bit of flavor, add a spot of red wine vinegar to the oil and spices.