Quick Green Bean Potato Salad with Turkey Bacon: A Fresh Twist
A delicious twist on the classic potato salad, this Quick Green Bean Potato Salad features crispy turkey bacon and fresh green beans for a vibrant summer side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Blanching, Skillet Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound green beans
- 1 pound baby potatoes
- 4 ounces turkey bacon
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the green beans by trimming the ends and blanching them in boiling water for 3 minutes.
- Dice the baby potatoes and boil until tender, about 15-20 minutes. Drain and let cool.
- In a skillet, cook the turkey bacon until crispy. Remove and chop into pieces.
- In a large bowl, combine the cooled potatoes, green beans, red onion, parsley, and turkey bacon.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For a vegetarian option, you can omit the turkey bacon.
- This salad can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Quick Green Bean Potato Salad