Hot Bacon Potato Salad with Green Beans and a Dijon Mustard Dressing from Cupcakes and Crinoline
3 lb. fingerling potatoes washed and cut in half lengthwise
2 lb. fresh green beans, ends snapped off
5 strips of fully cooked bacon, chopped
1/2 cup white wine vinegar
1 tbsp. honey (I used raw but you can use any kind)
1 tbsp. Dijon mustard
1 tsp. salt
1 tsp. pepper
1/2 cup extra virgin olive oil
- Boil potatoes for 20 minutes or until tender. Drain.
- Cook green beans in boiling water until crisp-tender, 5 to 8 minutes. Remove from heat and drain.
- Whisk together vinegar, honey, Dijon mustard, salt and pepper and slowly add olive oil whisking constantly until smooth.
- Pour vinegar mixture over potatoes just before serving and sprinkle with bacon.
Serve warm or cover and chill until ready to serve.