This is a take on Warm German Potato Salad with a classic bacon vinaigrette and white beans for potatoes. Nice as a side dish or on a buffet table, it's good served warm or at room temperature. And easy to make in one pan! —inpatskitchen
4 to 6
diced sweet onion
apple cider vinegar
3 to 4
cups cooked white beans (Cannelini or Great Northern) or 2 15.5 ounce cans
green onions, thinly sliced
Salt and pepper to taste
Parsley leaves for garnish
In This Recipe
In a large saute pan, cook the bacon until crisp. Remove to paper toweling, leaving the bacon drippings in the pan.
Add the diced sweet onion to the pan and saute until softened. Over medium heat stir in the sugar and vinegar and let come up to a simmer.
Rinse and drain the beans and add them to the pan. Gently simmer for 4 to 5 minutes.
Chop the bacon pieces and add them along with the sliced green onion to the pan. Simmer another minute or two and then season with salt and pepper.
Using a slotted spoon, remove the bean mixture to a serving bowl. There will be liquid left in the pan. Simmer for a few minutes until it thickens to a light syrup.
Pour the syrup over the beans, garnish with the parsley leaves and serve warm or at room temperature.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!