Green Bean and Potato Salad


  • 1 1/2 pounds fingerling potatoes
  • 1 teaspoon salt
  • 1 bag green beans (I bought the trimmed and ready to-go kind, they looked better than the loose ones at the store)
  • 3 cups water
  • 1/4 cup apple cider vinegar
  • 1 shallot finely chopped
  • 2 Tablespoons honey
  • 1 Tablespoon fresh thyme
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • 1/2 cup canola or vegetable oil
  • 1 small thinly sliced red onion
  • 1 pound cooked thick cut bacon
  • 1/2 cup feta cheese


  1. Clean the potatoes and add to a pot of cold water. Add salt to the pot. Bring to a boil. Cook until tender, about 8 to 10 minutes. You know they are done when you poke them with a knife and the knife comes out easily. Drain and cool. In another pot, boil 3 cups water. Add the green beans and cool until they are still crisp, about 2 minutes. Shock the green beans in an ice bath.
  2. Make the vinaigrette by adding the vinegar, shallot, honey, thyme, Dijon, salt and pepper to the bottom of a bowl. Whisk together.
  3. Slowly stream the oil into the bowl while whisking.
  4. The dressing will emulsify and come together. Set aside.
  5. In a large bowl, combine the cooled potatoes, green beans, and sliced onions. Add the dressing.
  6. Toss to combine. Cover with plastic wrap and chill for at least 2 hours. This can sit in the fridge for 24 hours, if you want to make this salad ahead of time.
  7. Check the salad for seasoning. Plate the salad and garnish with the cooked bacon and crumbled feta cheese.


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