| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/3 pound thin green beans, trimmed and cut into thirds
- 2 pounds small Yukon, white, or red skinned potatoes, quartered
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 to 4 slices smoky bacon, finely chopped
- 2 large shallots, finely chopped
- 1 small red Fresno chile pepper, seeded and finely chopped, optional
- 3 tablespoons cider or wine vinegar
- 1 tablespoon sugar
- 1/4 cup chicken stock
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper
Instructions
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 897 mg |
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 897 mg |
Reviews
Delish! I’ve used this recipe numerous times.
Excellent!! Like the others said, the entire family loved it. This one goes in the recipe collection.
Really good. As the other reviewers, I tweaked the recipe to fit my pantry, but found it full of color and flavor. I’ll make this again.
So glad I tried this! The whole family ate this up. Just had onion so used that instead of shallot but the flavor is out of this world! Definitely putting this at the top of my side dish list.
This is the best I’ve ever had. Tweaked it a little to fit my pantry but YUMMY!!! Thank you, Rachael!! LOVE YOU!
This is such a great alternative to a mayo based potato salid. Took it to Easter BBQ and everyone loved it. I don’t like chiles all that much, so I subed Red Pepper Flakes instead. I know its the same thing, but I can manage the heat from the pepper flakes, but didn’t want to risk the fresh chile.