Huey's Green Bean Potato and Bacon Salad
Brighten up your table with Huey’s Green Bean Potato and Bacon Salad—a hearty, flavor-packed dish perfect for any gathering. This vibrant salad combines tender baby potatoes, crisp-tender green beans, and smoky, crispy bacon for a satisfying base, while a zesty dressing made with Dijon mustard, red wine vinegar, and olive oil ties it all together. Thinly sliced red onion adds a touch of sharpness, and a sprinkle of fresh parsley brings a burst of freshness. Ready in just 40 minutes, this crowd-pleasing recipe can be served warm or at room temperature, making it versatile for everything from barbecues to holiday spreads. Ideal as a side dish or a light main, this salad is a must-try for anyone craving bold flavors in an easy-to-make dish!
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Ingredients
- 500 grams baby potatoes
- 300 grams green beans
- 150 grams bacon (streaky, diced)
- 1 medium red onion (thinly sliced)
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
Directions
Step 1
Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 2
While the potatoes are cooking, trim the green beans and blanch them in a pot of boiling salted water for 2-3 minutes, or until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Set aside.
Step 3
In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease. Save about 1 tablespoon of the bacon fat for the dressing if desired; otherwise, discard the remaining fat.
Step 4
In a small bowl, whisk together the Dijon mustard, red wine vinegar, and olive oil until combined. Season with salt and black pepper to taste. For added richness, you can also whisk in the reserved bacon fat.
Step 5
Once the potatoes are done, drain them and let them cool slightly. Cut them into halves or quarters, depending on their size.
Step 6
In a large serving bowl, combine the cooked potatoes, green beans, crispy bacon, and thinly sliced red onion. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 7
Sprinkle the chopped parsley over the salad for garnish and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1190.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1898.5 |
| Total Fat 125.9g | 0% |
| Saturated Fat 30.6g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 165mg | 0% |
| Sodium 6169.0mg | 0% |
| Total Carbohydrate 123.2g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 19.1g | |
| Protein 72.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 250.0mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3866.7mg | 0% |
Source of Calories