Easy Green Bean and Potato Salad Recipe with a Warm Bacon Vinaigrette
Green beans and potatoes cooked together is one of our beloved everyday comfort food dishes here in the South. My Grandma often cooked them in her pressure cooker, always with pork like "fat back" which took them to the level of main course for me. Learning how to pick, snap and cook green beans were skills I acquired early in life, and they were most often canned or served fresh from the garden.
How to Make the Best Green Bean and Potato Salad
I reach for this recipe to serve at most of our special holiday celebrations throughout the entire year. We never ever get tired of the green bean and potatoes flavor combination. You may also enjoy this article about how to freeze fresh green beans from Good Housekeeping.
- Ingredients you'll need to make Green Bean and Potato Salad: One 28 ounce package of frozen green beans or the equivalent of fresh green beans, ends trimmed plus salt and black pepper.
- To make the Warm Bacon Vinaigrette you'll need: 6 slices bacon, vegetable oil, shallot, red wine vinegar, granulated sugar, salt and black pepper, Dijon mustard and thyme.
- Kitchen gadgets you'll need: Mixing bowl, cutting board and sharp knife, skillet to cook the bacon, measuring cups and spoons, a stand blender and a large silicone spatula or spoon to toss it all together.
- You can use frozen or fresh green beans in this recipe. In the summer when fresh green beans are abundant, I use those. For year round enjoyment, frozen works well, too. Either way, they should be steamed crisp tender.
- This salad can be served warm or at room temperature.
- You can adjust the type, amount and size of the potatoes to your personal liking.
- The sweetness of the bacon vinaigrette can be adapted to your taste. Start with ½ amount of sugar and add from there.
- I like to make this dish about 30 minutes or so, prior to serving it. I mix everything together, then allow it to sit covered on the counter before placing it into the serving dish. The longer it marinades in the vinaigrette the more tangy and flavorful the green beans become. Then toss and sprinkle with the bacon just before serving.
- You can use more or less bacon to suit your personal taste.
- Store leftover Green Bean and Potato Salad chilled in the refrigerator for up to 4 days.
Southern Style Recipes to Serve with Green Bean and Potato Salad
You'll love this delicious riff on green beans and potatoes with most any meal. If you need a little inspiration check out these recipes you may also like to make:
- Delicious Homestyle Southern Meatloaf topped with a sweet and tangy tomato glaze.
- French Onion Chicken Noodle Casserole is a family pleasing meal.
- Tender Tri Tip Recipe is perfection for a meat and potatoes meal.
- Air Fryer Chicken Thighs features a yogurt marinade and Greek inspired seasoning.
- Baked Parmesan Crusted Pork Chops are a family friendly entree that everyone will love.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Green Bean and Potato Salad with a Warm Bacon Vinaigrette
- 1 28 oz package whole frozen green beans or the equivalent of fresh
- 12 small red potatoes
- salt & black pepper
- Bacon Vinaigrette
- 6 slices bacon
- black pepper to taste
- 1 medium shallot (Or ¼ cup red onion) minced
- 2 cloves garlic minced
- ⅓ cup sugar
- ½ cup red wine vinegar
- ½-2/3 cup vegetable oil
- 1 tablespoon Dijon mustard
- ⅛ teaspoon dried thyme
- 1 teaspoon coarse sea salt
- Steam the green beans per the instructions on the bag.
- Boil unpeeled whole potatoes, in salted water until fork tender, around 15 minutes.
- Drain well, cut in half. Place both the drained green beans and potato halves into a large mixing bowl and season with salt and freshly ground pepper. Set aside.
- Vinaigrette: Snip the bacon using kitchen shears into a frying pan. Season with freshly ground black pepper. Fry the bacon until crisp, then use a slotted spoon to remove from pan.
- Drain all but 2 tablespoon bacon drippings from pan.
- Add shallot to the pan and saute in the bacon drippings for 1 minute or until tender and golden. Add the minced garlic and saute for about 1 minute.
- Using a stand blender, blend together sugar, red wine vinegar, cooked shallot and garlic, Dijon, thyme, and salt.
- Slowly add the vegetable oil while blending until emulsified and slightly thickened.
- Toss the green beans and halved potatoes with the warm vinaigrette. Taste and adjust the salt and pepper if desired.
- Garnish with crumbled bacon.
- Serve warm or at room temperature.
Being from the South, we love green beans and potatoes together. I had never in all my years served it as a salad. Goodness, what we've been missing! We love this recipe and make it year round but especially in the summer using fresh green beans. It's a winner!
Thanks Marge, I'm so happy you're loving it!