Tuesday, August 3, 2010

Warm Green Bean and Potato Salad from Liege

  • 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

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.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

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