John Myers
Fried Potato and Bean Salad with Bacon
The perfect fried potato and bean salad with bacon recipe with a picture and simple step-by-step instructions.
- 300 g Runner beans green, cleaned
- 250 g Potatoes, peeled
- 70 g Onion
- 125 g Bacon cubes
- 4 tbsp Sunflower oil
- Pepper, salt, pinch of sugar
- 7 tbsp White wine vinegar
- Wash the beans, remove the tip and stem and cut into pieces approx. 3 cm long. Peel the potatoes and cut into 1 cm cubes. For both, the weight counts after cleaning and peeling. Peel the onion and cut into small cubes.
- Cook the beans in well-salted water until they are still slightly firm to the bite, then immediately rinse in cold water, drain, drain well and transfer to a bowl.
- In a pan, slowly fry the potato cubes in 2 tablespoons of oil over the top of the pan until crispy, add a little pepper and salt and cook until slightly firm to the bite.
- In another pan – also parallel – fry the bacon cubes without oil. When the fat is fried, add the onions and the remaining 2 tablespoons of oil and fry everything for another 2 minutes.
- Then add the potato cubes, bacon and onions including the frying fat (!) To the beans and mix everything together well. Then season with vinegar, pepper, salt and a little sugar and let the salad steep for at least 1 hour.
- It not only tastes good with anything fried … A scrambled or fried egg also tastes good with it …
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