Savoury potato, green bean and bacon salad

    50 min

    A potato salad to savour. Simplicity and Spanish flair combine to provide a packed with flavour delight which will grace any table or occasion.


    Andalucia, Spain
    3 people made this

    Serves: 8 

    • For the dressing
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons white wine vinegar
    • 1 1/2 tablespoons wholegrain mustard
    • sea salt and freshly ground black pepper, to taste
    • For the salad
    • 900g (2 lb) potatoes, halved
    • 225g (8 oz) green beans
    • 1 red onion, finely sliced
    • 180g (6 1/2 oz) streaky bacon rashers
    • salt and freshly ground black pepper, to taste

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

      For the dressing:

    1. In a bowl combine the mustard and wine vinegar together then slowly drizzle in the oil, stirring continuously to bind everything together. Taste and adjust if desired; set aside.
    2. For the salad:

    3. Bring a saucepan of water to the boil and add the potatoes. Cook until tender, about 10 minutes, then drain and run under cold water to cool them off slightly. Drain and cut into cubes.
    4. Meanwhile, bring a second saucepan of water to the boil add the green beans. Cook for 5 to 6 minutes before draining and running under the cold tap. Drain again and cut into 2 to 3 inch pieces.
    5. Fry the bacon in a frying pan over a medium-high heat until crispy. Remove from the pan, blot with kitchen paper then chop into bits.
    6. Put the potatoes, green beans, onion and the crispy bacon bits in a large salad bowl. Combine well together and season to taste. Pour the dressing over the potato mixture and serve warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    My whole family loves this salad, either warm or cold. Use different vinegars to change it up. Thank you for the recipe.  -  07 Oct 2015