Warm Potato Salad with Bacon Vinaigrette

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.

Warm Potato Salad with Bacon Vinaigrette

Ingredients:

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

Directions:

• Cook the diced bacon in a medium frying pan over medium heat, stirring often, until crisp.
• While the bacon is cooking, put the potatoes in a medium saucepan and add just enough cold water to cover. Bring to a boil then reduce heat slightly; cook until just tender (test with the tip of a knife). When the potatoes are cooked, drain them using a colander and place in a serving bowl.
• While the potatoes and bacon are cooking, bring another pot of water to a boil. Add the trimmed beans and cook until just tender, about 3 – 4 minutes. Drain in the colander and then rinse under cold water.
• Dry the beans well with a tea towel (or paper towel) and cut them into approximately 3 inch (7.5 cm) pieces. Add the beans to the potatoes in the bowl.
• When the bacon is cooked, add the onion and garlic and cook, stirring often, for 2 – 3 minutes, until softened.
• Remove the bacon pan from the heat and add the Dijon, olive oil and red wine vinegar; stir to combine.
• Add the tomatoes to the bacon pan and let wilt for a minute or two.
• Pour the bacon and dressing over the potatoes and beans and stir gently to combine.
• When ready to serve, top with basil.

Serves 4.

IMAGES SOURCE: COURTESY OF PAULA ROY

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