I swear I could get my kids to eat just about anything if I put bacon on it. Potatoes are always an easy sell, but they gobbled up the beans in this dish with equal gusto, and for that, I thank the bacon.
We like to eat this salad while still warm, but I can confirm that it’s equally delicious at room temperature and straight out of the fridge. It’s a great picnic option too, since there’s no mayonnaise in the recipe.
1 pound (454 g) red skinned potatoes, cut in 3/4 inch (2 cm) pieces
10 ounces (300 g) yellow beans
4 strips bacon, diced small
2 tablespoons (30 mL) minced onion
1 clove garlic, minced
1 teaspoon (5 mL) Dijon
1 tablespoon (15 mL) olive oil
3 tablespoons (45 mL) red wine vinegar
5 ounces (150 g) cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons (30 mL) chopped fresh basil