An intriguing variation on the classic Baked Alaska! Orange shells are used to serve orange sherbet and orange, and a toasted meringue is placed on top. Wow!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 pounds potatoes, peeled and cubed
- 2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
- 1 pound thick cut bacon
- 3 small onions, sliced
- 2 cups balsamic vinegar
- salt and pepper to taste
Instructions
- Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
- Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
- In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 335 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great hearty winder salad. However, I found the amount of balsamic to be a bit overwhelming. Next time, I will decrease to a quarter of the amount and make more of a balsamic glaze. I also cooked the potatoes for five minutes, then added the green beans to the same pot. I hate washing extra dishes 🙂
My dad used to make this all the time when I was growing up. It’s such a simple recipe, but it packs in a lot of flavour, and leaves you feeling satisfied.
I’m thrilled to find this recipe! My Belgian great-aunt made this for me years ago, and I’ve been wanting to make it ever since. Thanks!
I had to try this recipe because my parents are from a small town not far from Liege, and this reminded me of dishes at my grandmothers’ houses. I made this for a recent dinner party/barbecue and got rave reviews. I rarely follow recipes to the “T” when it comes to proportions (other than baking) but I know I used a full pound of bacon. It was not too much because so much volume was lost in the cooking. I used more potatoes than called for. Although I didn’t measure it out, I’m sure I did not use 2 cups of balsamic. I added it about 2 Tbs. at a time and then tasted until it seemed right. I liked the fact that this recipe is not loaded with oil or mayo. As I said, everyone loved the potato salad and this will be added to my regular repertoire.
thanks for posting! iused to live right outside of liege and my host family made this often! i still get a hankering for it from time to time! yum!
Way too much vinegar for me.
What a great way to combine fresh green beans and potatoes! My family of veggie lovers thought this was great. Adjust the vinegar with olive oil and sugar if you are omitting the bacon grease. This is definitely best served warm.
I think this is best served warm, and with a bit less vinegar.
This was good but if you stick to the recipe, you’re going to end up with A LOT of bacon grease. I poured off all but about a tablespoon, and that was plenty. I also used white balsamic vinegar which is much more mellow-tasting than the regular stuff (You might want to add a pinch of sugar if you don’t like a strong vinegar taste). Thanks.
My great grandmother was from the Liege region of Belgium. She made her potato salad with equal parts sugar and vinegar (I use 1/2 balsamic and 1/2 wine) to give it a sweet/sour flavor. She also used salt pork not bacon. But since salt pork is difficult to find I usually have to settle for bacon. Yummy! Just had some tonight.
Way too “vinegary” and sour. Taste was similar to German Potato Salad flavor but without the sugar to offset the sour taste. I think canned green beans would have been much easier and quicker than using fresh. The recipe doesn’t specify whether to retain or drain off the bacon fat. I drained off most of it for health reasons, reserving just a little for flavor. When I asked my husband’s opinion, he said, “Well, honestly, when I came home and smelled that smell I hoped that wasn’t what we were eating for dinner!”
Good. I used only a touch of the vinegar for sweetness.
Just before serving, sprinkle with some grated paremesean cheese…add’s a little zip….and possibly a little seeded, dices roma tomatoe.