This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.

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  • Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.

  • In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

Nutrition Facts

288 calories; protein 7.6g; carbohydrates 26.7g; fat 17.3g; cholesterol 25.7mg; sodium 335.2mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2007
My great grandmother was from the Liege region of Belgium. She made her potato salad with equal parts sugar and vinegar (I use 1/2 balsamic and 1/2 wine) to give it a sweet/sour flavor. She also used salt pork not bacon. But since salt pork is difficult to find I usually have to settle for bacon. Yummy! Just had some tonight. Read More
(14)

Most helpful critical review

Rating: 3 stars
09/24/2007
This was good but if you stick to the recipe you're going to end up with A LOT of bacon grease. I poured off all but about a tablespoon and that was plenty. I also used white balsamic vinegar which is much more mellow-tasting than the regular stuff (You might want to add a pinch of sugar if you don't like a strong vinegar taste). Thanks. Read More
(6)
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/09/2007
My great grandmother was from the Liege region of Belgium. She made her potato salad with equal parts sugar and vinegar (I use 1/2 balsamic and 1/2 wine) to give it a sweet/sour flavor. She also used salt pork not bacon. But since salt pork is difficult to find I usually have to settle for bacon. Yummy! Just had some tonight. Read More
(14)
Rating: 4 stars
10/24/2006
Just before serving sprinkle with some grated paremesean cheese...add's a little zip....and possibly a little seeded dices roma tomatoe. Read More
(9)
Rating: 4 stars
12/01/2006
Good. I used only a touch of the vinegar for sweetness. Read More
(6)
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Rating: 3 stars
09/24/2007
This was good but if you stick to the recipe you're going to end up with A LOT of bacon grease. I poured off all but about a tablespoon and that was plenty. I also used white balsamic vinegar which is much more mellow-tasting than the regular stuff (You might want to add a pinch of sugar if you don't like a strong vinegar taste). Thanks. Read More
(6)
Rating: 1 stars
08/05/2013
Way too much vinegar for me. Read More
(3)
Rating: 3 stars
03/30/2008
I think this is best served warm and with a bit less vinegar. Read More
(3)
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Rating: 5 stars
06/03/2011
I had to try this recipe because my parents are from a small town not far from Liege and this reminded me of dishes at my grandmothers' houses. I made this for a recent dinner party/barbecue and got rave reviews. I rarely follow recipes to the "T" when it comes to proportions (other than baking) but I know I used a full pound of bacon. It was not too much because so much volume was lost in the cooking. I used more potatoes than called for. Although I didn't measure it out I'm sure I did not use 2 cups of balsamic. I added it about 2 Tbs. at a time and then tasted until it seemed right. I liked the fact that this recipe is not loaded with oil or mayo. As I said everyone loved the potato salad and this will be added to my regular repertoire. Read More
(3)
Rating: 2 stars
12/04/2006
Way too "vinegary" and sour. Taste was similar to German Potato Salad flavor but without the sugar to offset the sour taste. I think canned green beans would have been much easier and quicker than using fresh. The recipe doesn't specify whether to retain or drain off the bacon fat. I drained off most of it for health reasons reserving just a little for flavor. When I asked my husband's opinion he said "Well honestly when I came home and smelled that smell I hoped that wasn't what we were eating for dinner!" Read More
(3)
Rating: 5 stars
02/23/2012
I'm thrilled to find this recipe! My Belgian great-aunt made this for me years ago and I've been wanting to make it ever since. Thanks! Read More
(2)
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