Salade Liegeoise

Salade Liegeoise

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Lynn Clay


This salad comes from the city and region of Liège, near the German-Dutch borders with Belgium.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 1 lb
    small new potatoes
  • 1 lb
    green beans, fresh, cleaned and broke into 2 in pieces
  • 8 oz
    bacon, cut into small pieces
  • 1
    onion, diced
  • 1 Tbsp
    red wine vinegar
  • 1 1/2 Tbsp
    apple cider vinegar
  • 1 Tbsp
    olive oil, extra virgin
  • ·
    salt, to taste

How to Make Salade Liegeoise


  1. Cook the potatoes in pan covered with water until just fork tender.
  2. Steam green beans until firm yet cooked.
  3. Heat olive oil in pan over medium heat. Add the onions and bacon. Continue cooking over medium heat until everything is cooked well, yet the onions retain their shape.
  4. Slice the cooked potatoes into nice sized pieces and put in a bowl. Add the drained green beans (string beans) and the bacon.
  5. Add the red wine vinegar to the pan and put on low heat for approximately 1 minute so the vinegar cleans the pan and mixes in with all the remaining grease and flavor. Use a spatula to scrape the vinegar mixture on top of your salad bowl. Add the fruit vinegar. Add a splash of oil and a pinch of salt and pepper. More vinegar or olive oil can be added for personal preference.
  6. Mix and Serve.

Printable Recipe Card

About Salade Liegeoise

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Dutch

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