Can I make this salad a day in advance?

Yes, but keep the dressing separate and mix just before serving.

What is a good substitute for bacon bits?

Halloumi, chickpeas, or smoked almonds are tasty vegetarian alternatives.

How long do leftovers stay good?

In the fridge for up to 3 days, keep the dressing separate.

Can I use frozen green beans?

Yes, let them thaw and blanch briefly for the same al dente texture.

Does this salad fit in a lunchbox?

Perfect! Serve cold or at room temperature, keep the dressing separate until use.

Salad with baby potatoes, green beans, and crispy bacon bits with yogurt dressing

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30min

•

Easy

Just say it: a fresh salad full of flavor is always a winner – especially when it’s so easy to make! This one with baby potatoes, green beans, bacon bits, and a creamy yogurt dressing is one that is always enjoyed at home. My husband is a fan, and even Grace loves it. You can really have it on the table in a jiffy: perfect for busy days, summer evenings, or a quick lunch. Big and small happy, that’s always a good idea!

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Ingredients

What do you need?

Quantity: 4P

For the salad 500 g baby potatoes
300 g green beans
250 g bacon strips
1 baby romaine lettuce
4 tomatoes
1 red onion

For the yogurt dressing 1 lime (zest + juice)
1 tbsp mustard
1 tbsp honey
250 g Greek yogurt
1 tbsp dill (fresh or dried)
1 tsp garlic (fresh or dried)
1 tsp rosemary (fresh or dried)

500 g baby potatoes
300 g green beans
250 g bacon strips
1 baby romaine lettuce
4 tomatoes
1 red onion

1 lime (zest + juice)
1 tbsp mustard
1 tbsp honey
250 g Greek yogurt
1 tbsp dill (fresh or dried)
1 tsp garlic (fresh or dried)
1 tsp rosemary (fresh or dried)

Make it veggie!

Leave out the bacon bits or replace with:

crispy fried halloumi
roasted chickpeas
smoked almonds

Preparation method

How do you make this?

Cooking the baby potatoes Cut the baby potatoes in half or quarters if they are larger. Cook them in salted water until tender. Drain, rinse briefly under cold water, and let drain well.

Blanching the green beans Trim the ends of the green beans and cut them in half. Cook them for 4 to 5 minutes in salted boiling water until al dente. Drain and rinse immediately with cold water. Let drain.

Cooking the bacon bits Cook the bacon strips without any fat in a dry pan until crispy. Let drain on paper towels.

Cutting the vegetables Cut the tomatoes into cubes, the red onion into half rings, and the romaine lettuce into strips.

Making the dressing Mix the Greek yogurt with the mustard, honey, dill, garlic, rosemary, lime zest, and juice until creamy dressing forms.

Assembling Place the baby potatoes, green beans, tomatoes, onion, lettuce, and bacon bits in a large bowl. Spoon the dressing over and mix well.

Serving Finish with extra herbs or lime zest. Serve warm or chilled.