- 1 pound green beans, trimmed and cut in half 3 large Maine or red potatoes (or 5 smaller ones)
- 1 large onion, chopped
- Salt and pepper to taste
- ⅓ cup diced parsley
- ½ pound lardon (smoked pork, Canadian-style bacon or regular bacon that has not been presliced)
- ½ cup red wine vinegar
- 3 large Maine or red potatoes (or 5 smaller ones)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
397 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 20 grams protein; 35 milligrams cholesterol; 518 milligrams sodium
- Boil potatoes (with skins on) in lightly salted water until cooked through but still firm. Remove, peel and set aside. Boil green beans in salted water until just cooked but still firm. Drain well and place in warm serving bowl. Slice potatoes to about 1/4-inch thickness and place in bowl. Keep warm.
- Cut lardon into small squares and cook in skillet over medium-high heat until crispy. Sprinkle lardon over salad, reserving 1/3 cup of cooking fat (there probably won’t be more than that in pan). Pour fat over salad.
- Place skillet back on burner and pour in vinegar (you can cut down on vinegar according to preference). Bring vinegar to boil while scraping bottom of pan, then pour over salad. Sprinkle onion and parsley over salad, season with salt and pepper, and toss well. Serve immediately.
About 30 minutes