I usually don’t like too much potatoes cold but a few weeks ago, we went for a picnic with friends and they had prepared a potato salad that I liked. So, today, I present to you my version of a salad of new potatoes and green beans. And yes, I’ve a little bit modified and I have added some kidney beans for color and taste because it really is too good !

I have to say that finally, I like maybe the potatoes are cold, or lukewarm… And yes, as you said, there are only fools who do not change their opinion. �� But I really loved the balance between the sweetness of the ingredients and the acidity of the sauce, as well as the different textures, crispy and crunchy of different vegetables…

I have also complimented this salad with a few bacon bits, but you are not obliged to, especially if rather than serve as an input or flat, you prefer to eat it as an accompaniment to some grilled summer…

Salad of new potatoes and green beans

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  • Preparation time 15 min
  • Cooking time 30 min


  • 400 g fingerling potatoes
  • 200 g fresh green beans
  • 1 shallot
  • 100 g of bacon
  • Olive oil
  • Salt and pepper
  • 1 teaspoon of mustard
  • 1 teaspoon of mustard
  • 1 tablespoon of cider vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  • A few sprigs of chives cisellés



  • Preheat your oven to 180°.
  • Wash well the potatoes and cut them into large pieces.
  • In a baking dish, pour the potatoes new washed, pour a drizzle of olive oil on top, add salt and pepper and bake for about 30 minutes. Be sure to stir from time to time and that they are golden brown on all sides.
  • Wash the green beans, équeutez them, cut them up into sections of 4 cm and cook in hot salted water for 8 minutes.
  • Cook the bacon in a pan until they are golden brown or grilled.
  • In a bowl, mix the potatoes, green beans and bacon. Add the shallot cut in thin strips.
  • Prepare the vinaigrette by mixing all ingredients in a small bowl and pour over the vegetables at serving time.


Written by Doc

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