There’s something utterly comforting about a hearty potato salad, especially when it’s blended with fresh vegetables and the savory richness of bacon. This Old Fashioned Green Bean and Bacon Potato Salad is not just a dish; it’s an invitation to gather around the table and enjoy the simple pleasures in life. With its mixture of ingredients, this salad strikes the perfect balance between creamy, crunchy, and smoky flavors, making it feel like a cozy hug in a bowl.
The star ingredients shine bright in this recipe: 1 pound of perfectly trimmed green beans offers a crisp element, while 2 pounds of peeled and diced potatoes provide a comforting base. The addition of 6 strips of cooked and crumbled bacon infuses a savory richness that is balanced beautifully against 1/2 cup of diced red onion’s sharpness. A creamy dressing made from 1/4 cup of mayonnaise and 2 tablespoons of apple cider vinegar ties everything together, providing a zing that lingers pleasantly. A touch of salt and pepper rounds out the flavors, creating a dish you’ll want to serve again and again.
Making this salad is surprisingly easy, perfect for skilled home cooks and novices alike. Start by boiling the potatoes until they’re tender—a simple task that usually takes just 10-15 minutes. While the potatoes cool, you’ll quickly blanch the green beans, ensuring they retain their bright color and crunch. Then, combine your cooled ingredients in a large bowl, whip up the dressing in a separate bowl, and toss everything together. After a brief chill in the refrigerator, your salad will be ready to serve.
Whether you’re looking for a side dish for your next potluck or a comforting addition to a family dinner, this salad is ideal for any occasion. It’s especially delightful on warm summer days or chilly evenings, making it versatile enough to complement any meal.
Why You’ll Love This Old Fashioned Green Bean and Bacon Potato Salad
- Quick to Prepare: With simple steps, this recipe can come together in under an hour, making it perfect for last-minute gatherings.
- Family-Friendly Ingredients: The ingredients are familiar and comforting, appealing to both children and adults, making it a hit at family meals.
- Perfect for Potlucks: Its hearty nature and vibrant flavors make it a standout dish for any potluck or BBQ.
- Make-Ahead Friendly: You can prepare it in advance, allowing the flavors to meld beautifully while saving you time on the day of your event.
- Versatile: Enjoy it as a side dish or make it a meal with your favorite protein.
Green Beans Tips
When selecting green beans for this recipe, aim for ones that are bright green, firm, and crisp. Look for beans that snap easily when bent. Avoid any that appear wilted or have brown spots. To prepare them, simply trim the ends and remember to blanch them shortly in boiling water. This technique helps to enhance their vibrant color while keeping them crunchy—perfect for your potato salad.
Options for Substitutions
- Potatoes: Substitute with baby potatoes or sweet potatoes for a different taste.
- Bacon: Use turkey bacon or even a vegetarian alternative if you prefer a lighter option.
- Red Onion: Replace with green onions or shallots for a milder flavor.
- Mayonnaise: For a lighter version, opt for Greek yogurt instead of mayonnaise.
- Apple Cider Vinegar: Substitute with lemon juice for a zingy twist.
- Salt and Pepper: Experiment with fresh herbs or seasoning blends for an extra kick.
Watch Out for These Mistakes
One common pitfall is overcooking the potatoes. If left too long in boiling water, they can become mushy and won’t provide the texture you want in your salad. Keep a close eye on the cooking time, testing with a fork around the 10-minute mark for doneness.
Another mistake to avoid is not cooling the potatoes properly before mixing. If you add warm potatoes to the salad, the dressing can become oily and less cohesive. Make sure they cool completely after draining them.
When blanching the green beans, always remember to transfer them to an ice bath immediately. If you skip this step, they can lose their vibrant color and crispness.
Lastly, if you don’t let the salad chill after mixing, the flavors might not blend well. Allowing it to chill enhances the overall taste and makes for a refreshing dish.
What to Serve With Old Fashioned Green Bean and Bacon Potato Salad?
This salad pairs beautifully with various main dishes. Consider serving it alongside grilled chicken or steak for a protein-packed meal. It also complements barbecued ribs or a light fish dish. For a vegetarian option, serve it with veggie burgers or grilled portobello mushrooms for a satisfying meal.
Storage Instructions
Store: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Freeze: While not ideal for freezing due to the creamy dressing, you can freeze the cooked potatoes and green beans for about 2 months. Just be prepared that the texture may change once thawed.
Reheat: If reheating, do so gently on the stovetop over low heat, adding a splash of water to maintain moisture, or use the microwave. Heat until just warm, being careful not to overcook the ingredients.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Level of Difficulty: Easy
Servings: Approximately 6-8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 600 – 700
Protein: 15 – 20 g
Fat: 30 – 35 g
Carbohydrates: 70 – 80 g
Ingredients
- 1 lb green beans, trimmed
- 2 lbs potatoes, peeled and diced
- 6 strips bacon, cooked and crumbled
- 1/2 cup red onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Boil the Potatoes
Begin by placing your diced potatoes in a large pot of salted water. Bring it to a boil and let the potatoes cook until they are tender, which should take about 10 to 15 minutes. You can check them with a fork to see if they are done. Once tender, drain them and set them aside to cool.
Step 2: Blanch the Green Beans
While the potatoes are cooking, prepare a large bowl of ice water. In another pot, bring water to a boil and add in the trimmed green beans. Blanch the beans for about 3 to 4 minutes, keeping them vibrant green and crisp. Once done, transfer them immediately into the ice bath to stop the cooking process. Drain and set aside.
Step 3: Combine the Salad Ingredients
In a large serving bowl, combine the cooled potatoes, blanched green beans, crumbled bacon, and diced red onion. These flavorful ingredients will form a delicious base for your salad.
Step 4: Make the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper. This dressing will tie all the ingredients together beautifully, adding creaminess and tang.
Step 5: Toss and Chill
Pour the dressing over the potato salad mixture and gently toss until all ingredients are well coated. Coverage is key! Once tossed, cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This step allows the flavors to meld and makes the salad more refreshing.
Step 6: Serve
After chilling, your Old Fashioned Green Bean and Bacon Potato Salad is ready to be served. Garnish with a sprinkle of fresh herbs if desired, and enjoy!
This Old Fashioned Green Bean and Bacon Potato Salad is a delightful twist on a classic dish, perfect for any occasion. It’s easy to make and will surely become a favorite in your household. I invite you to try it out for yourself. After making, please come back and share your thoughts or any adjustments you made. If you enjoyed this recipe, check out others on my blog that celebrate the joy of home cooking!
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Old Fashioned Green Bean and Bacon Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Boiling and Blanching
- Cuisine: American
- Diet: Omnivore
Description
A comforting potato salad with fresh vegetables and savory bacon, perfectly balanced with creamy dressing.
Ingredients
- 1 lb green beans, trimmed
- 2 lbs potatoes, peeled and diced
- 6 strips bacon, cooked and crumbled
- 1/2 cup red onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Begin by placing your diced potatoes in a large pot of salted water. Bring it to a boil and let the potatoes cook until they are tender, which should take about 10 to 15 minutes. You can check them with a fork to see if they are done. Once tender, drain them and set them aside to cool.
- Blanch the Green Beans: While the potatoes are cooking, prepare a large bowl of ice water. In another pot, bring water to a boil and add in the trimmed green beans. Blanch the beans for about 3 to 4 minutes, keeping them vibrant green and crisp. Once done, transfer them immediately into the ice bath to stop the cooking process. Drain and set aside.
- Combine the Salad Ingredients: In a large serving bowl, combine the cooled potatoes, blanched green beans, crumbled bacon, and diced red onion.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper.
- Toss and Chill: Pour the dressing over the potato salad mixture and gently toss until all ingredients are well coated, then cover the bowl and place it in the refrigerator to chill for at least 30 minutes.
- Serve: After chilling, your potato salad is ready to be served. Garnish with fresh herbs if desired.
Notes
This salad pairs well with grilled chicken or can be enjoyed as a vegetarian option with veggie burgers.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 30mg
