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Cooking Group 2012

Warm Potato, Bacon and Green Bean Salad

8-10 servings
Kitchen Commons


  • 4 pounds red potatoes, quartered
  • 4 tablespoons olive oil
  • 16 ounces bacon, cut into 1" pieces
  • 1 lbs green beans
  • 2 cloves garlic, minced
  • 1 red onion, chopped
  • 1/2 cup red wine vinegar
  • 2 tablespoon grainy mustard
  • salt and pepper
  • 2 stalks green onion, chopped

No-meat option:

Leave out bacon, saute veggies in a little bit of olive oil instead


  1. Preheat the oven to 375F. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.
  2. Meanwhile, bring a large pot of salty water to a boil.Prepare a large bowl of ice water. Boil the beans for
    2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
  3. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic, green beans and the red onion. Saute for an additional 3minutes until the bacon is crisp.
  4. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, green beans, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

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