Green Bean and Potato Salad Recipe

Name: Green Bean and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a medium-sized pot of water to a boil.
2
Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender.
3
Remove with a slotted spoon or spider, rinse, drain, and reserve.
4
Add the potatoes to the water and bring back to a boil.
5
Cook the potatoes until tender, about 12 minutes.
6
When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat.
7
Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile.
8
Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
9
Drain the potatoes and return them to the hot pot.
10
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.
11
Serve warm or cold.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Green Bean and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean and Potato Salad

How did you like this recipe?

Frequently Asked Questions