Huey’s Green Bean, Potato and Bacon Salad

I remember one summer, years ago, when I was just starting out in the kitchen. I was tasked with creating a salad for a family gathering. I wanted something more than just lettuce and tomatoes. I stumbled upon a similar recipe in one of Huey’s cookbooks, and the combination of crispy bacon, tender potatoes, and bright green beans immediately caught my eye. The simple yet elegant dressing brought everything together in a way that made the salad sing. That day, my salad was the star of the show, and I’ve been making variations of it ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free bacon)

Ingredients

• 12 baby potatoes, peeled and either halved or quartered depending on the size
• Sea salt, to taste
• Fresh ground pepper, to taste
• 18 small green beans, topped, tailed & halved
• 1 teaspoon olive oil
• 3-4 slices rindless bacon, rashers sliced
• 1 onion, sliced (yellow onion for Americans, brown onion for Australians)
• 2-3 garlic cloves, chopped
• 1⁄2 cup walnut oil
• 2 tablespoons verjuice
• 2 tablespoons cream or 2 tablespoons Greek yogurt
• 1⁄2 – 1 tablespoon lemon juice, depending on how lemony you want it
• 1 cup Italian parsley (flat leaf)
• Sea salt, to taste
• Fresh ground pepper, to taste
• 1⁄3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

Equipment Needed

• Large pot
• Colander
• Non-stick pan
• Large bowl

Instructions

1. Begin by preparing the potatoes. Place the peeled and halved or quartered potatoes in a large pot. Cover them with lightly salted boiling water.
2. Cook the potatoes until they are tender when pierced with a fork. This should take approximately 15-20 minutes, depending on their size.
3. During the last 2-3 minutes of the potatoes‘ cooking time, add the topped, tailed, and halved green beans to the pot. This will ensure they are cooked but still retain a slight crispness.
4. Once both the potatoes and green beans are cooked, drain them very well in a colander. Set aside, and keep warm if you plan to serve the salad warm.
5. While the potatoes and green beans are cooking, prepare the bacon. Heat the olive oil in a non-stick pan over high heat.
6. Once the oil is hot, reduce the heat to medium-high. Add the sliced bacon rashers to the pan.
7. Fry the bacon until it begins to crisp. This usually takes about 5-7 minutes, depending on the thickness of the bacon.
8. Remove the crisped bacon from the pan and set it aside. Leave the rendered bacon fat in the pan.
9. Add the sliced onion to the pan with the bacon fat. If there isn’t enough fat, add a little more olive oil.
10. Sauté the onions until they are just beginning to soften.
11. Add the chopped garlic to the pan and sauté for another minute until fragrant. Be careful not to burn the garlic.
12. Remove the onion and garlic from the pan and set aside.
13. Now, make the dressing. In a separate bowl, combine the walnut oil, verjuice, cream or Greek yogurt, and lemon juice.
14. Taste the dressing and adjust the seasoning with sea salt and freshly ground pepper as needed. Set the dressing aside.
15. In a large bowl, gently toss together the cooked potatoes, green beans, crisped bacon, sautéed onions, garlic, and Italian parsley.
16. Add sea salt and freshly ground pepper to taste, if needed.
17. Pour some of the dressing over the salad and gently toss to coat. Be careful not to overdress the salad; you can always add more later.
18. Divide the salad between individual plates.
19. Sprinkle a little more dressing on top of each serving, and then sprinkle generously with freshly grated Romano cheese or Parmesan cheese.
20. Serve immediately, either warm or at room temperature, with good crusty bread on the side.

Expert Tips & Tricks

• Potato Selection: Choose baby potatoes of similar size for even cooking. Waxy varieties like Yukon Gold or fingerling hold their shape well in salads.
• Bacon Crispness: For extra crispy bacon, cook it in a single layer and don’t overcrowd the pan. You can also bake the bacon in the oven for even crispier results.
• Dressing Adjustment: Taste the dressing and adjust the lemon juice to your preference. If you prefer a sweeter dressing, add a touch of honey or maple syrup.
• Make-Ahead Tip: You can cook the potatoes and green beans ahead of time and store them in the refrigerator. Similarly, the bacon can be cooked and crumbled in advance. Just be sure to toss everything together with the dressing right before serving to prevent the salad from becoming soggy.

Serving & Storage Suggestions

This salad is best served warm or at room temperature, immediately after assembly, to maintain the crispness of the bacon and the freshness of the parsley. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the salad may lose some of its crispness as it sits. Reheat gently in a pan or microwave, or enjoy it cold. It is not recommended to freeze this salad, as the texture of the potatoes and green beans will be compromised.

Nutritional Information

(Note: These are estimates and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	40g	62%
Saturated Fat	12g	60%
Cholesterol	35mg	12%
Sodium	400mg	17%
Carbohydrates	40g	13%
Fiber	8g	32%
Sugar	5g	–
Protein	15g	30%

Variations & Substitutions

• Vegetarian: Omit the bacon for a vegetarian version. You can add toasted nuts or seeds for extra texture and flavor.
• Vegan: Omit the bacon, cream, and cheese. Substitute the cream with a plant-based yogurt alternative. You can sprinkle with nutritional yeast for a cheesy flavor.
• Different Greens: Use other types of greens like asparagus, broccolini, or sugar snap peas instead of green beans.
• Vinegar Substitute: If you don’t have verjuice, use white wine vinegar or apple cider vinegar instead. Start with a smaller amount and add more to taste.
• Herb Variations: Experiment with different herbs like chives, dill, or mint for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: You can prepare the individual components (potatoes, beans, bacon, dressing) ahead of time and assemble the salad just before serving for the best texture.

Q: Can I use frozen green beans?
A: Fresh green beans are recommended for the best texture, but you can use frozen if needed. Thaw and drain them well before adding them to the salad.

Q: What is verjuice?
A: Verjuice is the pressed juice of unripened grapes. It has a tart and slightly fruity flavor and is a great alternative to vinegar in dressings.

Q: Can I use a different type of cheese?
A: Yes, feel free to use any hard, grating cheese you like, such as Parmesan, Pecorino Romano, or Grana Padano.

Q: How long will the dressing last?
A: The dressing can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

Huey’s Green Bean, Potato and Bacon Salad is more than just a simple salad; it’s a symphony of flavors and textures that dance on your palate. The combination of earthy potatoes, crisp green beans, smoky bacon, and tangy dressing is simply irresistible. I encourage you to try this recipe and make it your own. Experiment with different ingredients, adjust the seasonings to your liking, and share your creation with friends and family. It’s the perfect dish for a light lunch, a summer barbecue, or any occasion that calls for a delicious and satisfying salad. And if you’re feeling adventurous, pair it with a crisp white wine or a refreshing glass of iced tea. Enjoy!