Bacon, Potato and Green Bean Salad
Looking for a delicious and nutritious side dish to complement your next meal? Look no further than this hearty and healthy Bacon, Potato, and Green Bean Salad. This simple yet flavorful recipe is packed with protein, fiber, and essential nutrients.
The combination of crispy bacon, tender potatoes, and vibrant green beans creates a satisfying and balanced dish. The addition of red onion adds a tangy bite, while the homemade dressing provides a zesty flavor.
To make this salad, simply cook the bacon until crispy, roast the potatoes until tender, and steam the green beans until al dente. Combine the cooked ingredients with red onion and toss with a homemade dressing made with red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
This versatile salad can be enjoyed warm or cold and is perfect for picnics, potlucks, or a weeknight dinner. It’s also a great way to incorporate more vegetables into your diet.
So, the next time you’re looking for a healthy and delicious side dish, give this Bacon, Potato, and Green Bean Salad a try. You won’t be disappointed!
Questions I often get asked about this recipe:
Can I substitute the bacon with a vegetarian alternative?
Yes, you can! Try using tempeh bacon or crispy tofu for a vegetarian-friendly version.
Can I use different vegetables in this salad?
Absolutely! Feel free to experiment with other vegetables like carrots, bell peppers, or asparagus.
How can I make this salad gluten-free?
To make this salad gluten-free, ensure that the soy sauce or tamari used in the dressing is gluten-free.
Is this salad suitable for low-carb diets?
While this salad is not strictly low-carb due to the potatoes, you can reduce the carbohydrate content by using fewer potatoes or substituting them with a lower-carb vegetable like cauliflower.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What you need to make Bacon, Potato and Green Bean Salad:
1 pound bacon, sliced
2 large potatoes, peeled and cubed
1 pound green beans, trimmed
1/2 cup red onion, thinly sliced
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
How to make it:
Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon.
Cook the potatoes: In the same skillet, add the cubed potatoes. Cook over medium heat until softened and slightly browned.
Cook the green beans: In a separate pot of boiling salted water, cook the green beans for 3-4 minutes, or until tender-crisp. Drain and rinse with cold water to stop the cooking process.
Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked potatoes, green beans, red onion, and crumbled bacon. Pour the dressing over the salad and toss to coat.
Serve: Serve immediately or chill for later.
Tips:
For a crispier texture: Cook the green beans for a slightly shorter time to maintain their crunch.
Add more flavor: Drizzle the salad with a balsamic glaze or a sprinkle of crumbled feta cheese for an extra burst of flavor.
Make it ahead: Prepare the salad a day in advance and store it in the refrigerator for a convenient and hassle-free meal.
Latest Reviews:
This salad is a game-changer! The combination of flavors is perfect, and the textures are amazing. I love the crispy bacon and tender potatoes. It’s a hearty and satisfying dish that’s perfect for any occasion. Lisa D.
I’ve been looking for a new salad recipe, and this one is a winner! It’s so easy to make, and the ingredients are simple. The dressing is delicious, and the salad is packed with flavor. Paul K.
This salad is a refreshing and healthy option. The green beans add a nice crunch, and the potatoes are perfectly cooked. The bacon adds a smoky flavor that complements the other ingredients. I’ll definitely be making this again! Tony C.
Printable Recipe:
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Bacon, Potato and Green Bean Salad
Bacon, Potato and Green Bean Salad
Ingredients
- 1 pound bacon, sliced
- 2 large potatoes, peeled and cubed
- 1 pound green beans, trimmed
- 1/2 cup red onion, thinly sliced
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon.
- Cook the potatoes: In the same skillet, add the cubed potatoes. Cook over medium heat until softened and slightly browned.
- Cook the green beans: In a separate pot of boiling salted water, cook the green beans for 3-4 minutes, or until tender-crisp. Drain and rinse with cold water to stop the cooking process.
- Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked potatoes, green beans, red onion, and crumbled bacon. Pour the dressing over the salad and toss to coat.
- Serve: Serve immediately or chill for later.
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