Are you tired of boring, bland side dishes that leave your taste buds begging for excitement? Get ready to revolutionize your meal with this mouthwatering Green Bean and Potato Salad that's about to become the star of your dinner table! Imagine crisp green beans, tender baby potatoes, and irresistibly crunchy bacon, all brought together by a tangy vinaigrette that will make your guests wonder what culinary sorcery you've performed. This isn't just a salad - it's a flavor explosion that transforms ordinary vegetables into an extraordinary dining experience!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 2 cups baby potatoes, halved
- 4 slices bacon, cooked and crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Trim the ends off the green beans and rinse them under cold water. Halve the baby potatoes and set aside.
- In a large pot, bring salted water to a boil. Once boiling, add the halved baby potatoes and cook for about 10 minutes or until they are fork-tender.
- After 10 minutes, add the green beans to the pot with the potatoes. Cook both together for an additional 4-5 minutes until the green beans are bright green and tender-crisp.
- Once the potatoes and green beans are cooked, drain them in a colander and immediately rinse under cold water to stop the cooking process. This will also help maintain the vibrant color of the green beans.
- While the vegetables are cooling, prepare the bacon vinaigrette. In a small mixing bowl, combine the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk together until the dressing is well blended.
- In a large mixing bowl, combine the cooled green beans and potatoes. Add the crumbled bacon and pour the vinaigrette over the salad.
- Gently toss the salad to ensure that the vegetables and bacon are evenly coated with the vinaigrette. Taste and adjust seasoning with additional salt and pepper if needed.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
- Serve the Green Bean and Potato Salad warm or at room temperature. Enjoy your delicious American-style salad!
Tips
- Salt your boiling water generously - this is your first chance to add flavor to the vegetables.
- Use the "shock" technique by immediately rinsing cooked vegetables in cold water to preserve their bright color and stop the cooking process.
- For extra crispiness, consider briefly pan-frying the bacon instead of just crumbling it.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld together.
- For a gourmet touch, use high-quality apple cider vinegar and extra virgin olive oil.
- If you prefer a warmer salad, you can serve it immediately after mixing.
- This dish is versatile - try adding fresh herbs like chopped chives or parsley for extra flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
