Warm Green Bean Bacon Potato Salad
Elevate your side dish game with this Warm Green Bean Bacon Potato Salad, a delightful blend of tender baby red potatoes, crisp-tender green beans, and smoky bacon, all tossed in a warm, tangy Dijon vinaigrette. Perfect for potlucks, weeknight dinners, or holiday gatherings, this hearty salad is packed with bold flavors and contrasting textures. The dressing, infused with honey, garlic, and white wine vinegar, strikes the perfect balance of sweet and savory, while the crumbled bacon adds a satisfying crunch. Serve this dish warm or at room temperature for an irresistibly comforting and versatile addition to any table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Baby red potatoes
- 1 pound Green beans
- 6 slices Bacon
- 1 small Red onion
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby red potatoes and cut them into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
Trim the green beans and cut them into 2-inch pieces. Bring a pot of water to a boil and blanch the green beans for 3-4 minutes, or until vibrant green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process.
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.
Finely chop the red onion and garlic. In the skillet with the reserved bacon fat, sauté the red onion over medium heat for 2-3 minutes, or until just softened. Add the minced garlic and sauté for an additional 30 seconds, or until fragrant.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper. Pour the dressing into the skillet with the onion mixture and stir to combine. Heat for 1-2 minutes, then remove from the heat.
In a large mixing bowl, combine the cooked potatoes, green beans, crumbled bacon, and the warm dressing. Toss gently to coat all the ingredients evenly.
Serve the salad warm or at room temperature. For leftovers, refrigerate and reheat gently before serving.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 34.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4542 mg | 97% | |
*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.
