Potato, Bacon, & Green Bean Salad (Salade Liegeoise)

Prep Time
Cook Time
1h 10m
Ready In

"Deriving from Belgium, the city of Liege is this tasty salad made with green beans, crunchy bacon, potatoes, and vinaigrette. It can be eaten on its own or as a side."

Original recipe yields 2 servings


  • Serving Size: 1 (623.2 g)
  • Calories 1023.1
  • Total Fat - 70.7 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 974.1 mg
  • Sodium - 1745.5 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 6.9 g
  • Sugars - 4.3 g
  • Protein - 58.6 g
  • Calcium - 204.6 mg
  • Iron - 7.4 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.5 mg

Step 1

Scrub the potatoes well, don't peel them. Chop them up into bite-size pieces if necessary. Transfer the potatoes to a large pan and add a generous amount of water and a pinch of salt.

Step 2

Place the pan over high heat until boiling. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in.

Step 3

Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process.

Step 4

Add the bacon to a large non-stick pan and place it over medium heat.

Step 5

Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little.

Step 6

Combine the olive oil, vinegar, and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley, and vinaigrette. Season with pepper and salt.

Step 7

Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.

Tips & Variations

No special items needed.



Oh so good! I didn't notice onions in the ingredients list, so added about 1/4 cup chopped sweet onion to the bacon. And speaking of bacon - I didn't have real bacon, but I did have real bacon bits. I warmed about 1 Tablespoon in a skillet and added the chopped onion. Also, I only used 2 T of oil to cut the calories - my olive oil was chili infused, so it had a tiny bit of kick. We loved the whole darn thing - even with my tweaks! It was about 6 WW points as made.

review by:
(21 Jan 2020)

Chef Potpie

This sounded really good but I wasn't sure how the eggs would fit in. We loved this! The eggs added to the total flavor and really made this a dish that I will serve again. The sauce was perfect, (I used spicy brown mustard), nothing needed to be added except the salt and pepper stated in the recipe. Something new for our taste buds! Delish! SWT 2019

review by:
(24 Aug 2019)