This is really a tasty potato salad with grilled potatoes, french beans, goat cheese and crisp bacon
( I always fry bacon in the oven, gets really crisp), Then I made a orange vinaigrette to go with it.
Serve it in a barbeque party and it was a instant hit, real yum!
( I always fry bacon in the oven, gets really crisp), Then I made a orange vinaigrette to go with it.
Serve it in a barbeque party and it was a instant hit, real yum!
Potato salad with orange vinaigrette
4 servings
10 medium large new potatoes
7 oz green beans/string beans
4 oz bacon, roughly chopped
1 large red onion
4 oz french goat cheese
2 oz almond slices, toasted
Orange vinaigrette
2 tbsp white wine vinegar
1 tbsp squeezed orange juice
4 tsp Dijon mustard
6 tbsp olive oil
2 tsp honey
Seasalt and pepper
Mix all ingredients together i a small bowl and season with salt and pepper. Set aside
Boil potatoes in salted water until tender. Drain.
Fire up the grill or preheat oven to 425F. Cut potatoes in half, lengthwise. Brush on some olive oil and seasalt. Grill the potatoes until they are golden. Or bake them in the oven.
Fry the bacon until crisp and golden the roughly chop. Boil the french beans in salted water for 2-3 minutes until al dente. Slice the goat cheese and onion. Alternate all ingredients on a large serving dish, sprinkle over the almonds and pour over the vineagrette just before serving.
4 servings
10 medium large new potatoes
7 oz green beans/string beans
4 oz bacon, roughly chopped
1 large red onion
4 oz french goat cheese
2 oz almond slices, toasted
Orange vinaigrette
2 tbsp white wine vinegar
1 tbsp squeezed orange juice
4 tsp Dijon mustard
6 tbsp olive oil
2 tsp honey
Seasalt and pepper
Mix all ingredients together i a small bowl and season with salt and pepper. Set aside
Boil potatoes in salted water until tender. Drain.
Fire up the grill or preheat oven to 425F. Cut potatoes in half, lengthwise. Brush on some olive oil and seasalt. Grill the potatoes until they are golden. Or bake them in the oven.
Fry the bacon until crisp and golden the roughly chop. Boil the french beans in salted water for 2-3 minutes until al dente. Slice the goat cheese and onion. Alternate all ingredients on a large serving dish, sprinkle over the almonds and pour over the vineagrette just before serving.
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