Salade Liégeoise

I planned to make this recipe in December but somehow I never had time and never had the right ingredients.   Salade Liégeoise is a Belgian potato salad with bacon, green beans, onion and a vinegar dressing.   I also added a few peas as I think they go so well with bacon and potatoes.   I wanted to make a Belgian dish as Belgian was the December destination for My Kitchen My World.   As I write this on 2 January, I hope I’m not too late, but even so, it was definitely worth making.   I served it warm for lunch but it would also be great cold as a side dish or as a packed lunch.   The salad comes from the city of Liége which is in the French-speaking part of Belgian and was the nearest city to the town where I did a Belgian exchange when I was at school.  Now, over 15 years later, all I remember about the food is the chocolate (it was Easter time) and the fruit flavoured beer, but when looking for inspiration online, the name Liége caught my eye and that’s what led to the making of this salad.   I looked at lots of recipes when making this dish but the one it most resembles can be seen here.

In January, the destination for My Kitchen My World will be Jamaica.   The last few months have been a little quiet so if you fancy making a Jamaican dish, then do check it out.

I am also sending this to Deb at Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays.

Ingredients – serves 2

Enough new potatoes for 2 people

Handful of green beans

4 rashers bacon

1/2 onion, thinly sliced

2 tbsp peas

Black pepper

Red wine vinegar

How to make Salade Liégeoise

1. Cut the new potatoes into largish chunks.    Boil in lightly salted water until cooked through.

2. At the same time boil the beans in another pan.   Add the peas just before the beans are ready.

3. Add a little oil to a frying pan.  Cut the bacon into small pieces and add to the pan.    Fry until beginning to crisp.

4. Add the onion to the bacon and continue to cook for about 1 minute until translucent.

5. Add the potatoes and black pepper to the pan.  Continue to cook for about 3 minutes so the potatoes gain a little colour, stirring occasionally.   Add the green beans and peas and heat through.

6. Add a splash of vinegar.   Give the pan a final stir and then serve.