Green Bean and Potato Salad

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1/3 pound thin green beans, trimmed and cut into thirds
  • 2 pounds small Yukon, white, or red skinned potatoes, quartered
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 to 4 slices smoky bacon, finely chopped
  • 2 large shallots, finely chopped
  • 1 small red Fresno chile pepper, seeded and finely chopped, optional
  • 3 tablespoons cider or wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup chicken stock
  • 1/4 cup chopped flat-leaf parsley
  • Freshly ground black pepper
Directions
  • Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.

  • When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.

  • Drain the potatoes and return them to the hot pot.

  • Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.


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