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