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American Family Children's Hospital

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! 


Serves 6



Green Beans, Bacon and Potato Salad, Donna's Dish of the Month

  • 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 


  1. 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.

  2. 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.

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

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

  5. 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.


Nutrition Facts


Calories: 229

Total fat: 11g

Saturated fat: 2g

Cholesterol: 5mg

Sodium:  134mg

Carbohydrates: 30g

Fiber:  4g

Sugar: 5g

Protein: 5g