Nothing says summer like having a potato salad alongside your dinner, as green beans are in season at the moment, this puts a great spin on a classic side dish. Plus, we’ve added in a bit of bacon, purely because we can!
- ½ lb green beans
- 2 ½ lb new potatoes
- 8 slices bacon (optional)
- 3tbsp olive oil
- 3 tbsp whole grain mustard
- Red or white wine vinegar (1/4 of a cup)
- Parsley, salt and pepper to taste
You can grab your potatoes and green beans locally from one of the region’s farm shops. If you want to add bacon, grab some from one of these producers. You can even grab some locally produced oil here.
In a large pot bring water to the boil, season as you like and then add the green beans and cook until tender, around 3-5 minutes.
Once cooked, take them from the pot and add to a bowl of ice water to cool.
Add the potatoes to the pot and cover with additional water if need be, bring them to the boil and then reduce to a simmer until tender, around 15-18 minutes.
Drain the beans and the potatoes.
While the potatoes are still warm, cut them in half and put to the side.
If you’re adding bacon, cook in a large skillet over a medium heat until crisp, around 10 minutes and then transfer to a plate, let them cool and break into pieces.
In a large bowl, whisk the vinegar, oil, mustard and season as you like. Add the potatoes and toss to make sure they are coated. Fold in the green beans and the bacon if you’re adding them and then season as you like.