Warm Green Bean And Potato Salad From Liege
Lindsay Troutman
adapted from Everybody Eats Well In Belgium
ingredients
- 8 Medium New Potatoes -- scrubbed
- Salt -- to taste
- 1/2 Pound Green Beans
- 2 Tablespoons Unsalted Butter -- or olive oil
- 5 Ounces Bacon -- chopped
- 1/4 Cup Red Wine Vinegar
- 2 Medium Shallots -- finely chopped
- 1/4 Cup Parsley -- finely chopped
- Pepper -- to taste
directions
- 1
Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.
- 2
Serves 4
Source: Lindsay
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