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The smoky bacon-mustard dressing that coats this salad is a play on Hot German Potato Salad, a summertime favorite and a classic Pennsylvania Dutch dish.

Khalil Hymore
Recipe by Cooking Light June 2015


Credit: Jason Varney; Styling: Claire Spollen

Recipe Summary

15 mins
25 mins
Serves 4 (serving size: 1 wedge, 1 tablespoon dressing, 1/4 cup potatoes, 1/4 cup beans, and about 1 1/2 teaspoons radishes)


Ingredient Checklist


Instructions Checklist
  • Place onion and vinegar in a small bowl; toss to coat.

  • Place potatoes in a medium saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Remove potatoes from pan with a slotted spoon; cool slightly. Thinly slice potatoes. Bring water in pan to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain. Rinse beans under cold water; drain.

  • Cook bacon in a small skillet over medium heat 6 minutes or until crisp. Remove from heat. Drain vinegar from onions into skillet with bacon and drippings. Add oil, mustard, salt, and pepper, stirring with a whisk. Arrange lettuce wedges on 4 plates; top evenly with onion, potatoes, green beans, and radishes. Drizzle with vinaigrette, and sprinkle with chives.

Nutrition Facts

117 calories; fat 6.9g; saturated fat 1.6g; mono fat 3.9g; poly fat 0.8g; protein 3g; carbohydrates 12g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 207mg; calcium 37mg.