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    You are in: Home / Australian / Huey's Green Bean, Potato and Bacon Salad Recipe
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    Huey's Green Bean, Potato and Bacon Salad

    Huey's Green Bean, Potato and Bacon Salad. Photo by diner524

    1/3 Photos of Huey's Green Bean, Potato and Bacon Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    bluemoon downunder's Note:

    My adaptation of another of Huey's fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
    2. 2
      Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and sauté the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
    3. 3
      To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
    4. 4
      In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
    5. 5
      Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.

    Ratings & Reviews:

    • on October 06, 2011

      45

      This was really good! I used 12 oz. of green beans and used them as a bed for the potato salad. I subbed lemon for the verjuice and used just a tablespoon of the walnut oil. You could still taste its wonderful flavor, but I am sure more would be better if you aren't watching your fat intake. As DH said, you can't go wrong with potatoes, bacon and Greek yogurt!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2009

      55

      A very good recipe that reminds me of a German hot potato salad my mom used to make. I made a half batch and, I used sour cream instead of yogurt, and white vinegar instead of verjuice. I also used only 1 tsp of olive oil (instead of walnut) in the dressing. I forgot the Parmesan! I will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2009

      55

      I cut the recipe in half for 2 of us. I used parmesan cheese, and a can of french style green beans. Sour cream was used also, and could not find verjuice.Had great flavor, and will keep this one. Made for 1-2-3 hit wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Huey's Green Bean, Potato and Bacon Salad

    Serving Size: 1 (623 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 724.5
     
    Calories from Fat 328
    45%
    Total Fat 36.5 g
    56%
    Saturated Fat 7.5 g
    37%
    Cholesterol 28.0 mg
    9%
    Sodium 322.4 mg
    13%
    Total Carbohydrate 86.9 g
    28%
    Dietary Fiber 13.9 g
    55%
    Sugars 8.1 g
    32%
    Protein 16.0 g
    32%

    The following items or measurements are not included:

    rindless bacon

    verjuice

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