Best 9 Warm Green Bean Bacon Potato Salad Recipes

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**Warm Green Bean, Bacon, and Potato Salad: A Medley of Flavors and Textures**

Indulge in a symphony of flavors and textures with our warm green bean, bacon, and potato salad. This delightful dish combines the crispiness of green beans, the smokiness of bacon, and the heartiness of potatoes, all harmoniously blended in a tangy and savory dressing.

The medley of ingredients in this salad creates a dynamic culinary experience. The green beans, cooked to perfection, retain their vibrant color and snap, providing a delightful crunch. Crispy bacon adds a smoky and savory touch, while tender potatoes offer a comforting and substantial base.

The dressing, a harmonious blend of mayonnaise, sour cream, and Dijon mustard, brings all the elements together. Its tangy and creamy texture perfectly complements the salad, adding a delightful burst of flavor to each bite.

This warm green bean, bacon, and potato salad is more than just a side dish; it's a celebration of flavors and textures that will tantalize your taste buds. It's perfect for potlucks, picnics, or as a main course for a light and satisfying meal.

In this article, we'll guide you through the step-by-step process of creating this delicious salad, along with providing variations and additional recipes to satisfy your culinary curiosity. Whether you're a seasoned cook or a novice in the kitchen, this warm green bean, bacon, and potato salad is sure to become a favorite in your recipe repertoire. So, let's embark on this culinary journey and explore the symphony of flavors that await you.

Let's cook with our recipes!

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 AND POTATO SALAD



Warm Green Bean and Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 pound red new potatoes
Coarse salt and ground pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1 1/2-inch lengths
1 to 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.

WARM BACON POTATO SALAD



Warm Bacon Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

Steps:

  • For the vinaigrette:
  • Mix all the ingredients together in a small bowl and set aside.
  • Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
  • Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
  • Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM DIJON POTATO SALAD WITH GREEN BEANS



Warm Dijon Potato Salad with Green Beans image

Provided by Dave Lieberman

Categories     side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
  • Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
  • In a mixing bowl combine the remaining ingredients and whisk until smooth.
  • Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATO & GREEN BEAN SALAD



Roasted Potato & Green Bean Salad image

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

Steps:

  • Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.

Provided by David Tanis

Categories     salads and dressings

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
  • Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
  • To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
  • When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
  • Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

With sun dried tomatoes and bacon, this is the tastiest green bean salad I've had. It looks pretty too! Got this recipe from the Ralph's grocery store.

Provided by Zephs Wife

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb white potatoes or 1 lb yellow new potato
12 ounces fresh green beans, trimmed and cut into 1-inch pcs. (about 2 cups)
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/3 cup bottled parmesan salad dressing (I like Ken's Steak House) or 1/3 cup Italian salad dressing (I like Ken's Steak House)
4 cups pre-washed italian salad greens
4 slices crisp bacon, crumbled (optional)

Steps:

  • Halve or quarter potatoes. In a small saucepan cook potatoes and green beans, covered, in lightly salted water for 10 to 12 minutes or until tender. Drain. Return to saucepan. Gently toss with dried tomatoes and salad dressing.
  • Place greens in large serving bowl (pre-bagged type is fine). Stir in potatoes and green beans. Sprinkle with bacon crumbles, if desired.
  • Recipe notes: Pick fresh, crisp and tender green beans that snap when you break them. Try to select ones that are consistent in size to ensure even cooking. Wash in cool water, drain, then remove stems and tops. You can cook green beans either whole, sliced or slivered. Steam, boil or microwave as quickly as possible to preserve the nutrients.
  • Per serving: 130 calories, 21g carbs, 5g protein, 4g fat, 4g fiber, 5mg cholesterol, 240mg sodium as listed but can vary depending on what type of dressing you use.
  • For Vegetarian omit bacon.

Nutrition Facts : Calories 92.8, Fat 0.8, SaturatedFat 0.1, Sodium 33.6, Carbohydrate 19.7, Fiber 4.5, Sugar 1.8, Protein 3.5

Tips:

  • For the best flavor, use freshly cooked bacon. If you don't have time to cook bacon, you can use pre-cooked bacon, but it won't be as flavorful.
  • If you don't have a microwave, you can cook the potatoes in a pot of boiling water. Just be sure to drain them well before adding them to the salad.
  • If you don't have a steamer, you can cook the green beans in a pot of boiling water. Just be sure to drain them well before adding them to the salad.
  • You can use any type of vinegar you like in this salad. White vinegar, apple cider vinegar, and rice vinegar are all good choices.
  • If you don't have any fresh herbs, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
  • This salad is best served warm, but it can also be served cold. If you are serving it cold, be sure to let it come to room temperature for about 30 minutes before serving.

Conclusion:

This warm green bean, bacon, and potato salad is a delicious and easy side dish that is perfect for any occasion. It is made with fresh, simple ingredients and is packed with flavor. The best part is that it can be made in just 30 minutes! So next time you are looking for a quick and easy side dish, give this salad a try. You won't be disappointed.

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