This salad almost has an Italian flair. If you substituted prosciutto for the bacon I would consider it an Italian version of the All American Potato Salad. This recipe uses NO MAYONNAISE which makes it perfect for your outdoor parties.
Bacon and Green Bean Potato Salad Recipe
2 pounds red-skin potatoes, cut into 1-inch pieces
8 ounces fresh green beans, trimmed and cut into 2-inch pieces
1/4 cup olive oil
1/4 cup white or red wine vinegar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 ounces bacon, chopped and cooked until crisp
2 tablespoons snipped fresh basil
1 tablespoon sniped fresh flat leaf (Italian) parsley
Boil potatoes for 5 minutes in enough water to cover. Add green beans; cover and cook an additional 5 minutes (with potatoes). Until potatoes are tender. Drain and cool.
For dressing, in a small bowl whisk together oil, vinegar, water, lemon juice, salt, crushed red pepper and black pepper. (I used a jar and shook the ingredients together)
Pour dressing over potato mixture. Add cooked bacon bits, basil and parsley; toss gently to coat. Serve at room temperature. Makes 8 servings.
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