Green Bean Potato Salad in Bacon Vinaigrette


Green bean potato salad comes to life with tangy warm bacon vinaigrette and is a winning side dish. I came up with this recipe on a whim and with some inspiration. I have been trying to embrace healthier eating as of late (although my pies and cocktails might say otherwise), and chicken and bland protein has been the bane of my existence, so I thought I could whip up something delicious with pork tenderloin. Inspired by my recent purchase of real maple syrup I thought maple rosemary pork tenderloin would shine with a crisp and delicious green bean potato salad, especially when tossed in warm bacon vinaigrette.


Crisp green beans, freshly cut corn, tender red potatoes, and sweet caramelized onions already go great together and look wonderfully rustic. Toss these simple ingredients in quick and easy bacon vinaigrette and you’ll be wowing your family and friends. Green bean potato salad in bacon vinaigrette is crazy easy and much of the ingredients can be prepped in advance making this dinner painless and picture perfect.


I marinated the pork, boiled the potatoes, caramelized the onions, cooked the bacon crisp, and trimmed my green beans all in advance. After searing the pork tenderloin and popping it in the oven I started cooking the salad which was ready within the 15 minute roasting time for the pork. While I made the green bean potato salad with warm bacon vinaigrette as a composed dish with the pork tenderloin, I bet this easy side dish would go wonderfully with chicken grilled or crisp, steak, blackened fish, and pretty much anything else. If you want an adventurous breakfast top the leftover salad with an over-easy egg and let me know how yummy it tastes!


Green Bean Potato Salad in Warm Bacon Vinaigrette

  • 1 pound Green Beans, trimmed and cut in half
  • 1 pound small red potatoes
  • 1 ear of fresh corn cut off the cob
  • 1 onion diced

For the vinaigrette:

  • 3 strips well-cooked chopped bacon
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • 1 tablespoon stone ground Dijon mustard
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

Bring a pot of salted water to boil and cook the small red potatoes for 10 minutes, drain. While the potatoes are boiling, cook the bacon to a crisp, place on paper towels to drain the excess fat, and chop when cool. When the potatoes are cooled down cut in half and set aside. Dice the onion, cut the corn off the cob, and trim the green beans. Cook the diced onion in the reserved bacon fat.


When the onion begins to caramelize add the halved potatoes stir well and add the green beans. Cook for 10-12 minutes, stirring allowing the potatoes to brown slightly. This is the perfect time to make the vinaigrette- simply add all of the ingredients and mix well with a whisk or fork. When nearly done add the freshly cut corn and cook for 1 to 2 minutes longer. Pour the vinaigrette into the pan so it can warm up and mix the green bean potato salad with the warm bacon vinaigrette to marry the flavors.



Garnish with freshly chopped parsley or extra bacon, really the salad is already delicious and doesn’t need much else! Enjoy the green bean potato salad in bacon vinaigrette with my recipe for maple rosemary pork tenderloin and wow your family!

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