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Potato Salad Liegeoise

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Potato Type: Petite
Cuisine: American
Prep Method: Pan Fried


Side DishSnack


  • 2 oz petite potatoes, blanched, cut in half
  • ½ cup Haricot Vert, blanched
  • 2 Hard cooked eggs, quartered
  • 4 strips Bacon, diced
  • 1 tbsp Dijon Mustard
  • 1 tbsp White wine Vinegar
  • Parsley, picked


  1. Sauté the bacon in a pan.
  2. Add the potatoes and green beans to the bacon.
  3. Remove the potatoes green beans, and bacon to a plate, reserving the bacon fat in the pan
  4. Deglaze with white wine vin, and add mustard to make the sauce
  5. Spoon the sauce over the vegetables
  6. Place the eggs with the plate
  7. Garnish with parsley


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Chef Nathan Coulon

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