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!
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*
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
In 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.
Nutritional Information Per Serving
Fat, gm. 10
Protein, gm. 4
Carbs, gm. 26
Cholesterol, mg. 0
Fiber, gm. 3
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