Roast Potato Bacon & Bean Salad


This potato salad is brought to you by my good friend James.

This is a potato salad that has evolved over the years from many recipes.

Chopped and changed for the good of progression.

The end result is beautiful and a perfect addition to any meal this winter.

Or Summer.

This could be a meal of it’s own.


This roast potato salad combines fresh herbs, green beans and bacon. Sit down a tuck in.

roast potato bacon & bean salad

You’ll Need…

  • 500g mini roasting potatoes
  • 250g free range shoulder bacon
  • Large handful of green beans
  • 1 red onion
  • Rice bran oil for roasting
  • 1/4 cup red wine vinegar
  • 2Tbsp whole grain mustard
  • Salt
  • Pepper
  • 6 cloves of garlic
  • Several sprigs of thyme
  • Dried rosemary
  • Bunch of fresh chives


  1. !Potatoes
  2. Start by preheating oven to 230°C. Slice potatoes in half and parboil. When done, transfer the potatoes into a roasting dish with a generous splash of rice bran oil, 4 cloves of garlic (sliced in half with their jackets left on), thyme, dried rosemary, salt and pepper to taste.
  3. !Garnish
  4. When the potatoes are roasted take them out of the oven and leave to the side.
  5. In a hot pan add bacon, diced red onions and 2 cloves of finely chopped garlic and caramelise. 2 minutes before the bacon is cooked, add green beans and warm through. You will only want to warm the beans through so that they retain their crunch and sweetness.
  6. !Dressing
  7. In a bowl add 1/4 of a cup of red wine vinegar, 2 tablespoons of whole grain mustard, a handful of finely chopped chives, (you can add chilies if you dare), salt and pepper to taste then whisk gently.
  8. Gently mix the warm potatoes, bacon, beans and dressing together in a bowl and serve. For maximum flavour dust with a good quality Parmesan cheese