Liegeoise Salad

5 steps · 29 min total

1. 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.

2. 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.
3. 03

   Crisp the Bacon

   In a large non-stick pan, cook the bacon over medium heat for a couple of minutes, until it's cooked through and starting to crisp. Remove the pan from the heat and let the bacon cool slightly.
4. 04

   Assemble Salad

   In a large bowl, whisk together the 3 tbsp olive oil, 2 tbsp white wine vinegar, and 1 tsp mustard to form the vinaigrette. Add the cooked potatoes, green beans, and bacon to the bowl, along with the 2 tbsp chopped onion and 2 tbsp parsley. Toss everything together, then season with a pinch of pepper and a pinch of salt.
5. 05

   Toss and Serve

   Give the salad a good stir to ensure everything is coated. Taste and adjust the seasoning as needed, adding more vinegar, pepper, or salt to your preference. Transfer the salad to a large serving bowl or individual deep plates and garnish with the boiled eggs. Serve it while still lukewarm.