American - Traditional, German/Austrian, American - Californian, American - Southern, Spring, Summer, Make Ahead, Employee Favorites, Appetizers, Salads, Side Dishes
kosher salt, divided
green beans, trimmed and cut into 1-1/2 inch pieces
hardwood smoked bacon, cut crosswise into 1/2-inch pieces
medium shallots, thinly sliced
red wine vinegar
red bell pepper, thinly sliced
feta cheese, crumbled
freshly ground black pepper
fresh parsley leaves, roughly chopped
Place potatoes in large pot and cover with cold water by 2 inches. Heat to boiling over high heat; stir in 2 teaspoons salt. Reduce heat to medium-high and cook 18 to 24 minutes or until potatoes are tender. Cooking time will vary based on size of potatoes; using slotted spoon, remove smaller potatoes from pot as they finish cooking and transfer to cutting board. Let cool slightly; then chop potatoes into 1-inch pieces and place in large bowl. Do not pour water out of pot.
When all potatoes are cooked and removed from pot, add green beans to boiling water. Cook 2 minutes or until beans are tender-crisp; use slotted spoon to transfer beans to bowl with potatoes.
Meanwhile, place bacon in cold medium skillet. Place over medium-high heat; cook 10 to 12 minutes or until bacon is crispy, stirring occasionally. Using slotted spoon, transfer bacon to bowl with potatoes. Reserve 3 tablespoons bacon drippings in skillet (pour off any excess).
Reduce heat to medium-low; add shallots to bacon drippings. Cook 1 minute or until shallots are tender, stirring constantly. Remove from heat; stir in mustard and vinegar. Transfer mixture to bowl with potatoes.
Add red pepper, cheese, black pepper and remaining 1/2 teaspoon salt to bowl. Gently toss until well combined. Transfer to serving bowl and sprinkle with parsley. Serve warm, room temperature, or chilled. Makes about 6 cups salad.