Green Beans Potatoes and Bacon Salad from Liege
Experience a taste of Belgium with this hearty and flavorful Green Beans, Potatoes, and Bacon Salad from Liège, a rustic classic that pairs earthy ingredients with bold, savory flavors. Tender green beans and creamy new potatoes are perfectly balanced by crispy, golden-brown thick-cut bacon, all tossed in a tangy Dijon mustard and white wine vinegar vinaigrette. Finely minced shallots and fresh parsley highlight the salad’s zesty and herbaceous undertones, while the warm preparation makes it an inviting comfort dish. Perfect as a stand-alone meal or a delectable side, this quick-to-prepare dish is a feast of textures and taste. It's a must-try recipe for fans of European-inspired cuisine, offering a perfect blend of freshness, richness, and warmth. Serve it warm or at room temperature for a versatile comforting dish that shines on any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Green beans
- 500 grams New potatoes
- 200 grams Thick-cut bacon
- 2 whole Shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons White wine vinegar
- 4 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Prepare the vegetables: Trim the ends of the green beans and cut the potatoes into bite-sized pieces. Finely mince the shallots and chop the parsley.
2. Cook the potatoes: Bring a large pot of salted water to a boil. Add the potato pieces and cook for 10-12 minutes, or until tender but not falling apart. Remove with a slotted spoon and set aside.
3. Cook the green beans: Using the same pot of boiling water, add the green beans and cook for 5-7 minutes, or until crisp-tender. Drain and plunge the beans into a bowl of ice water to stop the cooking process. Drain again and set aside.
4. Cook the bacon: In a large skillet, cook the thick-cut bacon over medium heat until crispy. Remove the pieces from the skillet and place on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces.
5. Make the vinaigrette: In a small bowl, whisk together Dijon mustard, white wine vinegar, olive oil, salt, and black pepper until emulsified.
6. Assemble the salad: In a large serving bowl, combine the cooked potatoes, green beans, bacon, and minced shallots. Drizzle with the vinaigrette and toss gently until everything is coated.
7. Garnish and serve: Sprinkle the chopped parsley over the top for a fresh finish. Serve the salad warm or at room temperature.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5996 mg | 261% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3628 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
