Warm Green Bean, Bacon & Potato Salad

READY IN: 45mins
Recipe by Motley Oklahoman

This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.

Top Review by ForeverMama

I love this kind of dish - olive oil, garlic, bacon, lemon, YUM! Can't go wrong with these flavors that carry notes of the Mediterranean. I used extra garlic (because I just LOVE garlic) and also used a good quality extra virgin olive oil. Also, I drained off most of the bacon fat and only left enough for taste. I added the garlic towards the end part when cooking the potatoes in the skillet, because I feared it would have burned. Very tasty, tasty, and this dish will become a regular part of my cooking repertoire. My family and I thoroughly enjoyed it. Made it for PAC 2014. Thank you Motley Oklahoma for sharing this WINNER!

Ingredients Nutrition


  1. In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  2. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

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