Best Hueys Green Bean Potato And Bacon Salad Recipes

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GREEN BEAN AND POTATO SALAD WITH BACON



Green Bean and Potato Salad with Bacon image

Green Bean and Potato Salad with Bacon - simple yet delicious potato salad with green beans and mustard dressing. Perfect side for your BBQ dinners!

Provided by Anna

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1/4 cup + 2 Tablespoons olive oil
1/4 cup + 1 Tablespoon apple cider vinegar
3 Tablespoons mustard (Dijon or your favorite)
1.5 teaspoon minced garlic
salt and pepper to taste
2,5 lbs to 3 red potatoes
12 oz fresh green beans (washed, trimmed ends and halved)
4 bacon strips (cooked, crumbled or chopped)
1/4 cup chopped green onions

Steps:

  • Place all ingredients in a jar with lid and shake well or in a small food processor and blend until smooth. Set aside.
  • Wash potatoes. If large, cut into large chunks. If small, cut into wedges. Place in a pot filled with water and bring to a boil. Cook until fork-tender.
  • Place trimmed and halved green beans in a pot with water and bring to a boil. Cook until fork-tender.
  • In the meantime, bake bacon by placing the strips on a parchment paper or aluminum foil lined large baking sheet. Bake for 10 to 12 minutes in 400 degrees F, until crisp. Remove onto a paper towel lined plate and cool. Chop or crumble.
  • When veggies are ready, strain and cool to room temperature. They still should be warm.
  • Place vegetables in a large bowl. Add bacon. Pour the dressing over the salad and stir in gently to coat.
  • Add green onions as garnish just before serving.

Nutrition Facts : Calories 360 kcal, Carbohydrate 42 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 265 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

WARM GREEN BEAN, BACON & POTATO SALAD



Warm Green Bean, Bacon & Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.

Provided by Motley Oklahoman

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato
coarse salt and pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 lb green beans, trimmed and cut into 1 1/2-inch lengths
2 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  • Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!



Green Bean and Potato Salad With Bacon Vinaigrette! image

This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)

Provided by Koechin Chef

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb new little potato
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 tablespoons vegetable oil
1/4 lb thick cut bacon, diced
1/3 cup shallots or 1/3 cup red onion, minced
1/4 cup white wine vinegar
salt & fresh ground pepper

Steps:

  • Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
  • Remove with a slotted spoon and set aside until cool enough to peel.
  • Cook the green beans in the same water and boil for 5 minutes.
  • Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
  • Remove the skillet from the heat.
  • Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
  • Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
  • Add the contents of the skillet.
  • Toss well to combine.
  • Taste for more pepper or salt and serve warm.

Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.2, Cholesterol 19.3, Sodium 246.5, Carbohydrate 18.4, Fiber 4.2, Sugar 1.6, Protein 6.3

EASY BEANS & POTATOES WITH BACON



Easy Beans & Potatoes with Bacon image

I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 7

8 bacon strips, chopped
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 small onion, halved and sliced
1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

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