This is the first of two salads that I made to go with my burgers for the summer party cookalong.
This is the only salad that the Beau will eat, this is probably because it has bacon in it. To be fair though, the bacon is what makes this salad extra delicious. I try and make this salad with new or baby potatoes, preferably of the waxy variety. The ones I used time were Maris Pipers, which were a little flourly, though just as tasty.
This is another dish that you can make ahead of time and, in fact, I think it is even tastier the next day when the flavours of the dressing have had time to mature.
Scrub the potatoes clean using a hard brush or using a handy gadget, such as I have, that washes and scrubs the potatoes with the turn of a handle, like a salad spinner for potatoes. Scrub the potatoes until they are very clean and have some of the skin missing.
Cut the larger potatoes into two and put into saucepan. Just cover with cold water and bring to the boil. Cook for 15 - 20 mins until a knife slides through without resistence.
On to the green beans. Top and tail the beans by removing the stringy bits at either end. Put in a saucepan, again, just covering them in water and bring to the boil. The beans need to cook for about 10 - 15 mins until they are cooked but still retain a slight bite.
While the potatoes and beans are cooking, make the dressing for the salad.
Measure out the honey and mustard into a bowl (or jam jar)
Add a crushed clove of garlic to the dressing and mix together into a paste.
Add the vinegar and the olive or rapeseed oil to the mixture.
Season the dressing with salt and pepper and whisk together until it emulsifys. If you're making it in a jam jar you can just shake it up until it's all mixed together.
The potatoes and green beans should now be ready. Drain off the water and leave in the pots to cool for 5 mins.
Once cool, cut the potatoes into approximate quarters and place in your serving bowl.
Chop the green beans into lengths of about 2 - cms and add to the serving bowl. Mix the potatoes and beans together.
Time for the bacon. Place the lardons in a small pan and cook until golden brown. While they're still hot, add to the serving bowl.
Pour on the dressing and, using a spoon, carefully mix through the salad until everything is coated.
Serve while still warm or cold later in the day.