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Green Bean, Bacon and Potato Salad

Dress up your ordinary potato salad with fresh green beans and peppers. It is super attractive. The dressing is light and flavorful - no heavy mayo in this recipe! 

 

Ingredients

 

2 pounds red potatoes -(5 cups cooked diced potatoes)
1/2 pound fresh green beans, snip off ends
1/2 medium red or orange pepper
4 slices turkey or pork bacon*

 

Dressing
1/4 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper to taste

 

Directions

 

Green Beans, Bacon and Potato Salad, Donna's Dish of the MonthIn a large sauce pan, cook potatoes in boiling water until tender. (Do not overcook.) Drain and cool with cold water. Drain again. Cut into 1 - 2 inch chunks. Set aside.

 

In a medium saucepan, cook beans in salted boiling water just until tender-crisp. Drain and cool with cold water. Set aside. Thinly slice pepper and set aside.

 

In a medium skillet cook bacon until brown and crisp. Drain and cut into small pieces. Set aside.

 

Combine dressing ingredients in a small food processor or blend ingredients using an immersion blender.

 

In a large bowl, combine cooked potatoes, beans, peppers, and bacon. Add dressing and mix gently. Spoon into serving bowl. Serve immediately or cover and refrigerate until ready to serve.

 

* If using turkey bacon, add a small amount of oil to the pan when cooking the bacon.

 

Note: The dressing is absorbed better if it is added to the potatoes and beans while they are still warm.

 

Serves 6

 

Nutritional Information Per Serving

 

Calories 210

Fat, gm.  10  

Protein, gm. 4 

Carbs, gm.   26  

Cholesterol, mg.  0 

Fiber, gm. 3