Green Bean & Potato Salad

Potato & Green Bean Salad

This is good served warm, room temp or right from the fridge, making it a great salad for picnics.


  • 4 potatoes, medium, cut (see notes)
  • 8oz (250gr) green beans, trimmed, cut into 1 1/2″ (4cm) lengths
  • 1 large onion, chopped
  • 1 cup chopped celery, 2 – 3 ribs
  • 4 slices bacon
  • 1/2 cup beef broth
  • 1/3 cup cider vinegar
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 1 tbs water


  • Put a large saucepan, with a steamer basket inside and an inch of water, on medium – high heat.
  • Layer the potatoes in the steamer basket.
  • Add the beans on top of potatoes.
  • Cover and cook for 10 – 15 minutes after water is boiling or until done.
  • Stick a fork into a bean / potato and taste to test.
  • Remove from heat, uncover and set aside.
  • While potatoes & beans cook:
  • In large skillet fry bacon until crisp
  • Remove bacon and set aside.
  • Pour off all but 1 tbs of fat from skillet.
  • Add onions and celery, sauté until tender, about 10 minutes.
  • Add broth, vinegar and bring to boil.
  • Dissolve cornstarch in water and slowly stir into skillet until thick.
  • Add cooked potatoes, beans, and stir gently to combine.
  • Add bacon, crumbled, and stir gently.
  • Serve hot, warm or room temperature.


Potatoes: Slice the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick. Bite-size.


Keywords: potato salad, green beans, bacon, warm potato salad

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