Huey's Green Bean, Potato and Bacon Salad

READY IN: 30mins




  • Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
  • Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and sauté the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
  • To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
  • In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
  • Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.