Liégeoise salad is one of the classics of the South Belgium cuisine. The basis for this Liège salad is potatoes, bacon and vinegar and is supplemented with various vegetables. The classic version is made with green beans. Deliciously Belgian!
3 - 4 Servings
20 min
Liégeoise Potato Salad
Ingredients
1 1\/2 lb.
small potatoes
1 lb.
green beans
1
red onion
4
eggs
1\/2 lb.
bacon
8 oz.
checken stock
2 tbsp.
Marc de Champagne Vinegar
2 tbsp.
Mustard & Dill Dressing
potato starch
4 Seasons Pepper with Grinder
Bonsecco EVOO
chives
Preparation
- Wash the potatoes, shell beans and cut the onion into half rings. Boil the potatoes about 12 minutes and the beans, about 7 minutes with a pinch of salt until tender. Boil the eggs for about 5 minutes. Meanwhile, fry the bacon until crisp and add the onion. Mix the potatoes and beans with the bacon and onion mixture in a large bowl.
- Add a dash of EVOO to the still-hot pan, deglaze with the vinegar, and then add the mustard and broth. Boil the dressing to reduce a little and then thicken with potato starch.* Mix 1 tbsp potato starch with a little water and add to the boiling sauce. *Can substitute with cornstarch.
- Mix the vegetables with the sauce and sprinkle to taste with crushed pepper mix. Garnish with boiled eggs and chives. Serve preferably lukewarm.
