Warm potatoes, bacon and green beans salad
Classic Belgian salad, this potato salad is served warm, loaded with green beans, bacon and onions and brightened up with a vinegar dressing.
Recipe
Serves: 2 | Time: 40 min
Ingredients
- 300g new potatoes (10oz.)
- 300g green beans (10oz.)
- 125g lardons/ bacon strips (5oz.)
- 1 onion
- 3 to 4 tbsp white vinegar
- Salt
- Pepper
Method
- Clean the potatoes and place in a saucepan in salted cold water. Bring to a boil and cook for 15 to 20min, until fork tender but still firm.
- Put lardons / bacon in a cold pan, place over medium heat and render for 15min.
- Meanwhile, cut the ends off the green beans, then cut beans in half and steam for 15min.
- Once crisped up, remove lardons from the pan, making sure to keep the fat they rendered.
- Dice onion and sauté 2min in the bacon fat, until soft and translucent. Add vinegar and cook 1 min. Reserve for later.
- Drain green beans.
- Drain potatoes and cut in bite size pieces (halves or thirds).
- Assemble all ingredients in a bowl: potato, green beans, lardon, onions and dress with bacon fat/ vinegar sauce.
- Season with salt and pepper to taste.
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the salad to your preferences, diet and ingredients available to you.
Core: Bacon, green beans, potatoes.
Substitutions:
| Recipe components | Possible substitutions* |
| New Potato | Use any type of potato available to you. |
| Fresh Green Beans | Canned or frozen green beans though with will not have the same bite as fresh beans. |
| Possible extras | • Sliced hard boiled eggs • Poached eggs • Dash of cream |
The Global Homecook 