Potato Salad With Orange Vinaigrette

Nutrition per serving    (USDA % daily values)
Uploaded by: Myfoodpassion


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Ingredients for 4 servings

10 medium large new potatoes

7 oz green beans/string beans

4 oz bacon, roughly chopped

1 large red onion

4 oz french goat cheese

2 oz almond slices, toasted

Orange vinaigrette

2 tbsp white wine vinegar

1 tbsp squeezed orange juice

4 tsp Dijon mustard

6 tbsp olive oil

2 tsp honey

Seasalt and pepper



Mix all ingredients together i a small bowl and season with salt and pepper. Set aside Boil potatoes in salted water until tender. Drain. Fire up the grill or preheat oven to 425F. Cut potatoes in half, lengthwise. Brush on some olive oil and seasalt. Grill the potatoes until they are golden. Or bake them in the oven. Fry the bacon until crisp and golden the roughly chop. Boil the french beans in salted water for 2-3 minutes until al dente. Slice the goat cheese and onion. Alternate all ingredients on a large serving dish, sprinkle over the almonds and pour over the vineagrette just before serving.

View instructions at
Mette Lindgren

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