Lettuce Wedge and Potato Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Khalil Hymore
The smoky bacon-mustard dressing that coats this salad is a play on Hot German Potato Salad, a summertime favorite and a classic Pennsylvania Dutch dish.
Ingredients
- 1 cup thinly sliced red onion
- 3 tablespoons cider vinegar
- 1/4 pound baby red potatoes
- 1/4 pound green beans, trimmed
- 1 thick-cut bacon slice, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 head Bibb lettuce, cut into 4 wedges
- 3 radishes, thinly sliced
- 1 tablespoon chopped fresh chives
Instructions
- Place onion and vinegar in a small bowl; toss to coat.
- Place potatoes in a medium saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Remove potatoes from pan with a slotted spoon; cool slightly. Thinly slice potatoes. Bring water in pan to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain. Rinse beans under cold water; drain.
- Cook bacon in a small skillet over medium heat 6 minutes or until crisp. Remove from heat. Drain vinegar from onions into skillet with bacon and drippings. Add oil, mustard, salt, and pepper, stirring with a whisk. Arrange lettuce wedges on 4 plates; top evenly with onion, potatoes, green beans, and radishes. Drizzle with vinaigrette, and sprinkle with chives.
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