Warm potatoes, green beans and crisp bacon catch a mustard-vinegar dressing. Hard-boiled eggs turn the salad into a generous lunch.
Dressing the potatoes while warm helps Liégeoise Salad absorb its sharp vinaigrette. Green beans keep a little bite, balancing the soft potatoes and rich bacon with a fresh snap.
Use waxy potatoes that hold their shape after boiling. Drain the vegetables well and toss gently, so the dressing clings instead of collecting in a watery pool at the bottom of the bowl.
Method
Place potatoes in a saucepan and cover with water. Bring to a boil and simmer for until just tender. Add green beans for the final , then drain well.
Meanwhile, lower eggs into a small pan of gently boiling water and cook for until whites and yolks are set. Cool under running water, peel and quarter.
Cook bacon in a skillet over medium heat for until browned and crisp. Lift onto paper towels.
Whisk olive oil, white wine vinegar, Dijon mustard, salt and black pepper in a large bowl. Toss with warm potatoes, green beans, bacon, onion and parsley. Top with eggs and serve warm.
Forkue tips
- Cut the potatoes to similar sizes so smaller pieces do not fall apart while larger ones finish.
Storing and reheating
Keep the liégeoise salad refrigerated for up to 2 days. Serve at cool room temperature or warm the potato-bean mixture gently; keep the eggs separate during reheating.
Kitchen gear
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Liégeoise Salad: FAQ
Can I serve it cold?
Yes, though the potatoes absorb more dressing as they chill. Toss gently and add a small splash of vinegar if the flavor seems muted.
Which potatoes work best?
Waxy red or yellow potatoes hold their shape. Russets tend to crumble and make the dressing starchy.
How do I store and reheat Liégeoise Salad?
Keep the liégeoise salad refrigerated for up to 2 days. Serve at cool room temperature or warm the potato-bean mixture gently; keep the eggs separate during reheating.
How long does Liégeoise Salad take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Liégeoise Salad?
The key ingredients are potatoes, green beans, eggs, bacon, onion and white wine vinegar, plus pantry basics.
Any tips for Liégeoise Salad?
Cut the potatoes to similar sizes so smaller pieces do not fall apart while larger ones finish.
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