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Warm Fingerling Potato and Haricot Vert Salad

I love this dish because even though its served warm, its perfect for a summer dinner menu.  Its a great alternative to your mayonaise-y potato salad! 


  • 1 lb fingerling potatoes, washed and halved length-wise
  • 5 slices of bacon, diced
  • 1 package haricot vert (or french green beans)
  • 1/4 c olive oil
  • 1/2 c champagne vinegar
  • 1/2 t dry mustard (you can also use dijon mustard but be sure to reduce vinegar a bit)
  • salt and pepper to taste


Preheat oven to 400 degrees F.  Toss potatoes in olive oil and season with salt and pepper.  Please face down (skin up) on large baking sheet in one later.  Do the same with haricot vert, using a separate baking sheet.  Bake for 10 - 20 mins until potatoes are browned and haricot vert become wilted.  

While potatoes and veg are roasting, sauté bacon in large pan until crispy.  Reserve 1/4 c of bacon fat.  

In separate bowl, combine bacon fat, vinegar, dried mustard and salt and pepper.  Whisk until its a nice salad dressing consistency.

In serving dish, combine potatoes, haricot vert, bacon and dressing.  Serve warm.  

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