This just happens to be one of my husband's favorite dishes. It's a real crowd pleaser as well. We love to take this around when we go to our friend's house for a pool party or bbque. There's no mayo in this dish, which makes it really picnic friendly as well. It's got bacon in it, which as far as I am concerned should be in it's own food group. It's just a winner of a side dish. Here's how you make it:
Warm Potato Salad:
4 slices uncured bacon, chopped
1/2 pound organic green beans, trimmed and cut in half
2 pounds organic baby red potatoes, halved or quartered if bigger than most
1/2 large organic red onion, sliced
2 tbsp organic sugar
1 tbsp Dijon mustard
1 tbsp white wine vinegar
salt & pepper to taste
Once the water is boiling, add the green beans and cook for 1-2 minutes. Using a slotted spoon remove from the boiling water and add the potatoes to the boiling water. Add the green beans, bacon, and red onion to a large bowl. To make the dressing, add the sugar, Dijon, and vinegar to the reserved bacon drippings left in the skillet and whisk until combined. Pour on top of the bean mixture while you wait for the potatoes to boil.
MEAL IDEAS: Pictured above, I served this potato salad with Caramelized Beer Onions and Cheddar Brats. That recipe can be found here. When I tell you, this was probably one of the best meals I have had in a long time. This would also pair nice with your classic bbque fare, like hamburgers, hot dogs, and sausages, especially when they are grilled.