This Green Bean and Potato Salad is tossed with a sweet and tangy homemade bacon vinaigrette. It can be served warm, or at room temperature, for a mouthwatering side dish during the warm summer months and at the holidays.
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.
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Helpful Kitchen Items:
Green Bean and Potato Salad with a Warm Bacon Vinaigrette
Servings: 10 servings
- 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.
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
Serving: 1serving | Calories: 351kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 381mg | Potassium: 972mg | Fiber: 6g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 2mg