Salade Liรฉgeoise is a warm Belgian salad built on green beans, new potatoes, and crispy bacon, all tossed in a sharp mustard vinaigrette. It comes together in 40 minutes from ingredients most people already have on hand. The result is a genuinely filling dish that works as a weeknight dinner or a hearty side.
The technique that matters
The dressing goes on while the potatoes are still warm. Warm potatoes absorb the vinaigrette instead of just wearing it on the surface, which means every bite is seasoned all the way through rather than just coated on the outside. The same logic applies to the shallot and garlic โ sautรฉing them in the rendered bacon fat before adding the vinegar ingredients pulls their sharpness down and adds a savory base that a raw shallot simply cannot give you. Donโt skip that step even if youโre in a hurry.
Mistakes to avoid
- Using waxy potatoes that are too large: Big chunks take longer to absorb the dressing and stay bland in the center. Halved new potatoes work well; if yours are larger than a golf ball, quarter them.
- Skipping the ice bath for the green beans: Without it, carryover heat keeps cooking the beans while you finish the bacon, and you end up with soft, dull-green beans instead of snappy ones. A bowl of cold tap water with a handful of ice cubes is enough.
- Crowding the bacon in the pan: Overcrowded bacon steams instead of crisping. Cook it in a single layer, and if your skillet is small, do it in two batches. Soft bacon in this salad is a real problem because thereโs no crunch coming from anywhere else.
- Under-seasoning the dressing: Potatoes need more salt than you think. Taste the dressed salad before it goes to the table and adjust โ a flat salad is almost always a salt problem, not a technique problem.
- Tossing too hard: New potatoes break apart easily once cooked. Fold the salad gently with a wide spoon or spatula rather than stirring aggressively.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre making this ahead, keep the components separate: potatoes and green beans in one container, bacon in a separate zip-lock bag or small container at room temperature (not the fridge, which makes it rubbery), and the dressing in a jar. Everything holds well for up to two days refrigerated. When youโre ready to serve, warm the potatoes and beans briefly in a skillet or microwave, then toss with the dressing and add the bacon last so it stays crisp. Fully assembled leftovers are still edible the next day but the beans will soften and the bacon will lose its texture โ it becomes more of a potato salad than the original dish.
Salade Liรฉgeoise
Ingredients
- 400 grams green beans fresh and trimmed
- 400 grams new potatoes washed and halved
- 200 grams thick-cut bacon cut into small strips
- 1 medium shallot finely chopped
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil extra virgin
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 10-12 minutes, or until just tender. Remove the potatoes using a slotted spoon and set aside, preserving the boiling water.
- In the same boiling water, blanch the green beans for 3-4 minutes until al dente, then immerse them immediately in an ice bath to retain their vibrant color and crisp texture. Drain and set aside.
- In a large skillet over medium heat, cook the bacon strips until crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet.
- Add the finely chopped shallot to the skillet and sautรฉ in the bacon fat until translucent and aromatic, about 2 minutes. Add the minced garlic and stir for an additional 30 seconds.
- Whisk together the white wine vinegar, olive oil, and Dijon mustard to create the dressing. Season with salt and pepper to taste.
- In a large mixing bowl, combine the potatoes, green beans, bacon, shallot, and garlic. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
- Transfer the salad to a serving platter, garnish with chopped parsley, and serve warm or at room temperature.
Notes
Nutrition
Common questions
Can I use regular bacon instead of thick-cut?
Yes, regular bacon works fine. It crisps faster โ usually 3 to 4 minutes โ so watch it closely to avoid burning, and expect slightly smaller, crumblier pieces in the finished salad.
What can I use instead of white wine vinegar?
Apple cider vinegar is the closest swap and works well here. Red wine vinegar is a bit sharper but also fine; plain white distilled vinegar is too harsh, so use about half the amount if thatโs all you have.
Can I use frozen green beans?
You can, but thaw and pat them dry first, and skip the ice bath since theyโre already blanched. The texture will be softer than fresh, so reduce the blanching time to about 90 seconds just to heat them through.
Do I have to use new potatoes specifically?
No โ any waxy potato like Yukon Gold or red potatoes will hold their shape after boiling. Avoid starchy russets, which tend to fall apart when tossed and turn the dressing cloudy and gluey.