Huey's Green Bean, Potato and Bacon Salad

PROS

This salad is a delicious and nutritious side dish, perfect for a BBQ or family gathering.

The combination of green beans, potatoes, bacon, and tangy dressing is sure to be a crowd-pleaser.

It’s easy to make and can be served warm or at room temperature.

CONS

The addition of bacon and cheese makes this salad high in calories and fat, so it should be enjoyed in moderation.

It may not be suitable for vegetarians or vegans due to the use of animal products.

HEALTH & BENEFITS

This salad is a good source of fiber, protein, and vitamins.
The green beans provide a good source of vitamin C, vitamin K, and folic acid, while the potatoes are high in potassium and vitamin B6. The walnut oil used in the dressing contains healthy omega-3 fatty acids, which can help reduce inflammation and improve heart health when consumed in moderation.

	12 baby potatoes , peeled & either halved or quartered depending on the size of the potatoes
	sea salt , to taste
	fresh ground pepper , to taste
	18 small green beans , topped , tailed & halved
	1 teaspoon olive oil
	3 -4 slices rindless bacon , rashers sliced
	1 onion , sliced ( yellow onion for Americans , brown onion for Australians )
	2 -3 garlic cloves , chopped
	1/2 cup walnut oil
	2 tablespoons verjuice
	2 tablespoons cream or 2 tablespoons Greek yogurt
	1/2 - 1 tablespoon lemon juice , depending on how lemony you want it
	1 cup Italian parsley ( flat leaf )
	sea salt , to taste
	fresh ground pepper , to taste
	1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese , to sprinkle on top just before serving

1.	Place the potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes or until tender. Drain and set aside.
2.	While the potatoes are cooking, blanch the green beans in a pot of boiling salted water for 2-3 minutes or until bright green and tender. Drain and refresh under cold water to stop the cooking process.
3.	In a large frying pan, heat the olive oil over medium-high heat. Add the bacon and cook, stirring occasionally, for 4-5 minutes or until crispy and golden. Remove the bacon from the pan and set aside.
4.	In the same pan, add the sliced onion and garlic and cook for 2-3 minutes until softened.
5.	In a mixing bowl, whisk together the walnut oil, verjuice, cream or Greek yogurt, lemon juice, parsley, salt and pepper to make the dressing.
6.	Add the cooked potatoes, green beans, bacon and dressing to a large bowl and toss until well combined. Sprinkle the grated cheese on top and serve immediately.

Huey’s Green Bean, Potato and Bacon Salad

Huey's Green Bean, Potato and Bacon Salad - a delicious savory side dish

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