Harvest Bounty Potato SaladPublished on September 16, 2022

Photo by: Paula Roy

Take advantage of the abundant produce in late summer and early fall to create a meal or side dish. This salad delivers big flavours, colours, and textures, is quick to make, and can easily be scaled up for a larger group.

Omit the bacon for a vegan or vegetarian version and feel free to add whatever garnishes you like, such as sliced hardboiled eggs or additional fresh herbs.


  • 4 strips bacon, chopped small
  • 10  ounces (300 g) fresh green beans (about 2 cups)
  • 2 teaspoons (12 g) kosher salt
  • 1.5 lbs (680 g) small new potatoes (about 4.5 cups)
  • ½  cup (75 g) diced orange or yellow bell pepper
  • ½  cup (22 g) diced onion
  • 1  clove garlic, minced
  • 1.5  teaspoons (7.5 g) Dijon mustard
  • 3  tablespoons (45 mL) olive oil
  • ¼  cup (60 mL) red wine vinegar
  • 5  ounces (150 g) cherry tomatoes, halved (about 1 cup)
  • Salt and pepper to taste
  • 2  tablespoons (30 mL) chopped fresh basil


  • Cook the diced bacon in a medium 
frying pan over medium heat, stirring often, until crisp.
  • While the bacon is cooking, bring a large pot of water to a boil. Stir in the kosher salt. When it is boiling, add the green beans (stem ends trimmed off) to the pot and let cook until just tender (3–4 minutes). Remove the green beans with tongs or a slotted spoon and transfer to a bowl of ice water to cool. Once cool, lay out on paper towel and pat dry; cut into 2 inch (5 cm) pieces and set aside.
  • While beans are blanching, cut the potatoes into ¾ inch (2 cm) pieces. When beans have been removed, add the potatoes to the same pot of water. Bring back to a boil then reduce heat slightly; cook until just tender, about 6–8 minutes. When the potatoes are cooked, drain them using a colander and place in a serving bowl. Add blanched beans and diced peppers to the bowl.
  • When the bacon is cooked, add the onion and garlic to the same pan and cook, stirring often, for 2–3 minutes, until softened.
  • While onion and garlic are cooking, whisk together the Dijon, olive oil, and red wine vinegar in a small bowl. Add to the pan when onions are soft; stir to combine and let thicken for a minute. Remove from heat and add tomatoes to the pan; let wilt for a minute or two. Taste dressing in the pan and add salt and/or pepper if desired.
  • Pour the bacon, dressing and tomatoes over the potato mixture and toss gently to combine.
  • Serve warm or at room temperature, with fresh basil sprinkled on top at serving time.

Serves 4; recipe can easily be multiplied.

Paula Roy

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