Potato and Green Bean Salad with Pickled Shallots
Potato and Green Bean Salad with Pickled Shallots
Open in full-screen mode

Potato and Green Bean Salad with Pickled Shallots

35 MIN
30 MIN






  1. In a bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.


  1. Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until tender. Using a slotted spoon, remove the potatoes from the water and let cool on a plate. Cut the potatoes in half and set aside.
  2. In the same pot of salted boiling water, cook the green beans until tender. Drain. Plunge into an ice bath to cool. Drain.
  3. In a large non-stick skillet over medium-high heat, cook the bacon and potatoes until the potatoes are golden and the bacon is crispy. Drain as needed. Let cool in a large bowl.
  4. Add the green beans and dressing to the bowl. Season with salt and pepper. Gently mix.
  5. Serve the salad in plates. Garnish with the pecans and pickled shallots. Top with poached eggs, if desired.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.