Salad of potatoes, bacon, rocket and beans

• 5 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES RECIPE

 

Potato salad with bacon, rocket and beans is a tasty appetizer whose delicate flavor will appeal to everyone. The dressing used to enrich it is simple and fast to prepare but the result anyhow impressive. Hard-boiled eggs, EVO oil, shallots, parsley and vinegar counterbalance potatoes' neutral taste, and bind perfectly to create a unique dish.

This potato salad is ideal to be served both warm in winter - to accompany dishes based on meat or fish - and cool in summer, for instance combined with some cheese.

Get ready, we will taste it in 10 minutes!

Here are ingredients for the 4-serving recipe:

For the salad

500 g potatoes
200 g rocket
280 g frozen beans
4 bacon strips
20 g of pine nuts
2 eggs
2 shallots


For the dressing

2 shallots
1 sprig parsley
1 tablespoon wine vinegar
100 ml milk
EVO oil
salt and pepper

1. Peel the potatoes and slice them. Wash the eggs. Make both potatoes and eggs to boil in unsalted water for 8 minutes. Drain them and, once they have cooled down, peel the eggs
2. At the same time, pour 500 ml of water in a large pot and bring to boil. As soon as the water boils, add salt, the frozen beans and 2 peeled shallots. Let them cook for about 5 minutes
3. Remove the beans and the shallots from the heat. Keep the boiled shallots aside and drop beans into an ice-water bath for an immediate cool down. Drain the cooled beans and remove the tough outer skins with a knife
4. In a pan pour 1 tablespoon of EVO oil, add the other 2 shallots finely chopped and braise them
5. In a bowl collect the potatoes, the beans and pour over the braised shallots along with their oil
6. Place the boiled eggs and shallots, vinegar, milk, the washed parsley and 1 tablespoon of EVO oil in a blender. Add a pinch of salt, freshly ground pepper and blend the mixture to get a creamy sauce
7. Pour the dressing in the bowl and mix well
8. Cut bacon strips into small pieces and make them to brown on a very hot non-stick pan
9. Add the pine nuts and toast for 1 minute
10. Top the salad with bacon and pine nuts, stir and serve

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Kartoffelsalat.
Per Barbara cara.