Crispy Potato And Green Bean Salad
This crispy potato and green bean salad is the perfect salad to make for an easy lunch because all of the ingredients can be prepped ahead of time and kept in the refrigerator until you’re ready for lunch. I like to prep extra so I get a few lunches out of it.
- 8 strips bacon
- 1 1/2 pounds new potatoes, sliced
- Kosher salt and fresh black pepper
- 1/4 cup grated parmesan cheese
- 1/2 pound green beans, trimmed
- 1 cup cherry tomatoes, cut in half
- Dijon vinaigrette
- 2 tbsp chives, snipped
Preheat the oven to 425F, place bacon of a foil lined baking sheet and cook for 10-15 minutes or until crispy. Remove bacon and let it cool before crumbling it.
Add the green beans to the baking sheet, sprinkle with salt and pepper and roast in the bacon grease for 8-10 minutes.
Meanwhile, slice potatoes in thin rounds, place on a baking sheet, drizzle with olive oil and season with salt and pepper and roast for 20-25 minutes (flipping halfway through) or until golden and crisp. Add the parmesan during the last couple minutes of roasting.
Slice the tomatoes in half, place spinach a large bowl and add all of the ingredients, toss with vinaigrette, serve up and enjoy!