Potato, Bacon, & Green Bean Salad (Salade Liegeoise)
Recipe: #32656
June 22, 2019
Categories: Salads, Potato Salad, Vegetable Salad, Side Dishes, Bacon, Potatoes, Gluten-Free, Non-Dairy, Vegan, Vegetarian, more
"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 is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
3 Reviews
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