Main course
Liegeoise Salad
This warm Liegeoise salad combines tender boiled potatoes, crisp-tender green beans, and salty bacon, all tossed in a mustard vinaigrette. It's finished with a hard-boiled egg garnish and served lukewarm, making for a substantial side or a lighter meal. The trick is to cook the green beans briefly so they retain some snap.
Method
5 steps · 29 min total
- 01
Boil the Potatoes
Give the potatoes a good scrub, but leave the skins on. Cut them into bite-size pieces, then add them to a large pan with water and a pinch of salt. Bring the water to a rolling boil.
Cook the potatoes until they are tender when pierced with a fork. Use a slotted spoon to remove them, then set aside at room temperature while you prepare the rest of the salad.
- 02
Cook Green Beans
Trim and clean the green beans. Add them to the same hot water you used for the potatoes, cooking until they're nearly tender but still have a good crunch. Drain them immediately and refresh under cold running tap water; this stops the cooking process.
