French Potato Salad with Green Beans and Bacon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 311.3
- Total Fat: 14.1 g
- Cholesterol: 108.0 mg
- Sodium: 188.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.4 g
- Protein: 12.6 g
View full nutritional breakdown of French Potato Salad with Green Beans and Bacon calories by ingredient
Introduction
Potato salad gets a French twist with chunks of Swiss cheese, bacon, eggs, and a tangy Dijon dressing. Served warm, this salad is a hearty side dish or light lunch. Potato salad gets a French twist with chunks of Swiss cheese, bacon, eggs, and a tangy Dijon dressing. Served warm, this salad is a hearty side dish or light lunch.Number of Servings: 4
Ingredients
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1/2 pound red potatoes, chopped into bite-size pieces
2 cups fresh or frozen green beans, chopped into 1" pieces
2 tablespoons olive oil
1 medium shallot, chopped
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1 teaspoon fresh rosemary
2 ounces reduced-fat Swiss cheese, chopped or shredded
2 hard-boiled eggs, quartered
2 slices cooked low-sodium bacon, crumbled (optional)
Tips
Want more veggies? Serve the salad over frisee or arugula.
Directions
Place the potatoes in a medium saucepan with a lid and cover with water. Cover with a lid and bring to a boil.
Meanwhile, steam the green beans, either on the stove or in the microwave.
While the veggies are cooking, whisk together the oil, shallot, mustard, vinegar, pepper, and rosemary in a medium bowl.
Drain the vegetables, then add to the bowl with the dressing.
Divide the salad onto four plates, then top with the cheese, hard-boiled eggs and bacon.
Serve immediately.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Meanwhile, steam the green beans, either on the stove or in the microwave.
While the veggies are cooking, whisk together the oil, shallot, mustard, vinegar, pepper, and rosemary in a medium bowl.
Drain the vegetables, then add to the bowl with the dressing.
Divide the salad onto four plates, then top with the cheese, hard-boiled eggs and bacon.
Serve immediately.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
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