Creamy Green Bean Salad with Horseradish & Bacon

Total Time
Prep 15 mins
Cook 40 mins

Posted for a request. I have not tried this yet. Adapted from "Simply Delicious." Prep time does not include additional chilling time once the salad has been prepared.

Ingredients Nutrition


  1. Place potato quarters into a pot and cover with cold water; bring to a boil.
  2. Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
  3. Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
  4. Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
  5. Drain in a colander and run under cold water to help cool beans off quickly.
  6. Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
  7. Drain beans and pat dry, then cut each bean in half.
  8. Stir together the dressing ingredients in a large bowl.
  9. Add potatoes, beans, egg, bacon, and green onions, tossing gently.
  10. Cover and chill well before serving.


Most Helpful

Delicious! Something different for a bbq in the summer! Goes great with a grilled steak. I love the combination of these ingredients. :)

Little Bee August 17, 2003

The horseradish really makes this dish! I used russet potatoes and frozen green beans. I added celery which gave it a nice crunch. Next time I will use more bacon so that it's not as subtle (we love bacon!). My palate thought it tasted best the same day (even slightly warm), though leftovers were still yummy.

Marla Swoffer March 19, 2004

This is now my favorite potato salad! My husband and I really enjoyed the mixture of flavors. We had it as a side dish with salmon for dinner, and tonigh we will have the leftovers with sausage. Thanks for a great new recipe for an old standby! Carole in Orlando

carole in orlando November 14, 2003

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