Friday, 16 July 2010

Bean, Bacon & Potato Salad

Fresh green beans! Fresh new potatoes! Fresh celery and herbs! What else could you possibly want? Yes, that's right; bacon. Well, all righty then. Here they are, all of them.

6 servings
45 minutes prep time - should be made in advance

Bean Bacon and Potato Salad
Prepare the Salad Ingredients:
4 medium-large potatoes
4 cups green or wax beans
3 or 4 stalks of celery
3 or 4 green onions
250 grams (1/2 pound) lean bacon

Scrub the potatoes and cut them into dice. Put them on a pot with plenty of water to cover, and bring to a boil. Boil until tender, about 10 minutes. Drain and rinse under cold water.

Wash and trim the beans, and cut them into pieces of about an inch long. Steam or boil them until just tender; about 4 or 5 minutes. Drain and rinse under cold water.

Wash, trim and chop the celery and green onions.

Cut the bacon into inch-wide pieces and fry it slowly until quite crisp and brown. Remove it to a piece of paper towel to drain, and let cool. Mix all the salad ingredients together, keeping - if you like - half the bacon aside to sprinkle over the top. It does give it a bit more colour than it would otherwise have.

Make the Dressing:
1/2 cup mayonnaise (light is fine)
the juice of 1 small lemon
2 teaspoons sugar
2 teaspoons prepared horseradish
1 teaspoon dillweed
1 teaspoon savory
salt & pepper to taste

Whisk the above together in a small bowl. Keep in mind the degree of saltiness of the bacon as you add salt - in other words, go pretty light with it. It can always be adjusted at the table.

I didnt' have it but I do think a tablespoon of finely minced fresh parsley would go in this very well.

Introduce the dressing to the salad in the usual way, and arrange the remaining bacon over the top, assuming you are doing that, and so serve it forth. Keep any leftovers well chilled.

Last year at this time I made Falafels, which are far easier than you would think.

1 comment:

Joanne said...

Adding bacon always makes things better! Love the potato salad.