Potato and Green Bean Salad with Warm Bacon Adobo Dressing
Order by December 16th to guarantee delivery by Christmas!
Recipe tags: adobo base, easy difficulty, side, pork, stovetop
|2 lbs||baby yellow-skinned potatoes, halved if large|
|½ lb||green beans, halved|
|4||slices bacon, diced|
|3 Tbsp||olive oil|
|2 Tbsp||Better Than Bouillon® Adobo Base|
|¼ cup||apple cider vinegar|
|1 tsp||liquid honey|
|1 tsp||grainy mustard|
|2 Tbsp||chopped parsey|
In large saucepan of cold salted water, add potatoes. Bring to a boil and cook, stirring occasionally, for 14 to 17 minutes or until potatoes are firm-tender but still have some resistance in the center. Add green beans; cook, stirring occasionally, for 3 to 4 minutes or until potatoes and green beans are both tender; drain. Transfer to large bowl.
Meanwhile, in medium skillet set over medium-high heat, cook bacon, turning, for 4 to 6 minutes or until fat is rendered and bacon is crispy. Transfer to paper towel–lined plate to drain.
Add oil to skillet with bacon fat and set over medium heat. Add scallions and cook, stirring occasionally, for 1 to 2 minutes or until starting to soften. Stir in Culinary Collection Adobo; cook, stirring, for 1 minute. Stir in vinegar, honey and mustard; bring to a boil.
Add warm dressing to large bowl and toss with potatoes and green beans. Stir in bacon and parsley until well coated.
Tip: If desired, substitute green beans with asparagus cut into 2-inch pieces.