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Green Beans with Bacon and Some Potatoes Thrown In

Hot Bacon Potato Salad with Green Beans and a Dijon Mustard Dressing from Cupcakes and Crinoline


3 lb. fingerling potatoes washed and cut in half lengthwise

2 lb. fresh green beans, ends snapped off

5 strips of fully cooked bacon, chopped

1/2 cup white wine vinegar

1 tbsp. honey (I used raw but you can use any kind)

1 tbsp. Dijon mustard

1 tsp. salt

1 tsp. pepper

1/2 cup extra virgin olive oil


  1. Boil potatoes for 20 minutes or until tender. Drain.
  2. Cook green beans in boiling water until crisp-tender, 5 to 8 minutes.  Remove from heat and drain.
  3. Whisk together vinegar, honey, Dijon mustard, salt and pepper and slowly add olive oil whisking constantly until smooth.
  4. Pour vinegar mixture over potatoes just before serving and sprinkle with bacon.  

Serve warm or cover and chill until ready to serve.

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