Warm salad of the vikings

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest



  • 8 thick slices of bacon, cut in big rectangular strips
  • 4 cups of baby potatoes ( 1.5lbs), sliced in half
  • 1 spanish onion, coarsly chopped
  • 2 cups green beans (320g), cleaned, hulled and cut in half
  • Olive oil
  • Salt and ground pepper



  • In a big sauce pan, bring a big quantity of water to a boil and cook the potatoes for about 6-7 minutes. They must be cooked but still be firm. Drain and set aside.
  • Meanwhile, heat a pan at medium temperature and cook the bacon for about 8-10 minutes or until lightly crispy. Drain 3/4 of the fat.
  • Add the potatoes, the onions and a drizzle of olive and cook for 5 minutes. Stir often.
  • Add the green beans and cook for another 3-4 minutes or until they are cooked but still crunchy. Season with salt and pepper and mix well.
  • Remove from heat and set aside, covered, for about 5 minutes before serving!