Bacon-Feta Potato & Green Bean Salad

Bacon-Feta Potato & Green Bean Salad - Serve warm or cold! Red potatoes, green beans, bacon, red pepper and feta cheese tossed with a bacon-shallot vinaigrette. |

My mom doesn’t particularly love to cook, but what’s ironic is the things she cooks really, really well are things that generally make me want to tear my hair out in the kitchen. She’s great at cut-out sugar cookies, whereas I attempt them once every few years at most, but mostly just rely on her to make them.

She’s also great at potato salad. I hope YOU like potato salad, because I went on a little potato salad spree last week, and have several recipes hitting the blog in the next few months. My first trial run was my first time making potato salad in quite awhile, and I was a bit rusty. To the point of frantically e-mailing my Mom: “Are you there? I’m making potato salad. I NEED HELP. How do I boil the potatoes?”

Bacon-Feta Potato & Green Bean Salad - Serve warm or cold! Red potatoes, green beans, bacon, red pepper and feta cheese tossed with a bacon-shallot vinaigrette. |

She was in the middle of some project at work, and didn’t answer immediately like I needed her too. If you can’t rely on your mom in a potato salad emergency, who can you rely on in life, really? I’m kidding of course. We all had a good laugh about me spending thousands of dollars on a culinary education and not knowing how to make potato salad. But let’s just say my second run-through of the recipe was better.

Not only better, but so, so good. This Bacon-Feta Potato & Green Bean Salad might not be a traditional potato salad, but perhaps more of a “mixed vegetable salad” with mostly potatoes. And bacon. And tangy crumbled Stella feta cheese. And a super tasty dressing made from Dijon mustard, red wine vinegar, shallots and bacon drippings (because why not?). This salad can be served like a traditional potato salad (made in advance and chilled), or it can also be served warm or at room temperature. Either way, I’ll be making and eating it all summer. I may even give some to my mom, provided she promises to answer all future kitchen emergency e-mails immediately.

Bacon-Feta Potato & Green Bean Salad - Serve warm or cold! Red potatoes, green beans, bacon, red pepper and feta cheese tossed with a bacon-shallot vinaigrette. |

Looking to win some green this Spring? Enter the Stella Cheeses “Bring on the Green(s)” giveaway! One lucky salad lover will win a $250 prize! Enter at or on the Stella Cheeses Facebook page. To enter, simply provide your e-mail address and Pinterest user name, and follow Stella Cheeses on Pinterest. Promotion period runs March 1 – 31, 2015. Also, be sure to follow Stella Cheese on Instagram and check out their #RecipeExchange #SpringSalads Pinterest board for more great salad ideas!

Bacon-Feta Potato & Green Bean Salad


  • 1-1/2 pounds red potatoes

  • 2-1/2 teaspoons kosher salt, divided

  • 1/2 pound green beans, trimmed and cut into 1-1/2 inch pieces

  • 6 slices (6 ounces) hardwood smoked bacon, cut crosswise into 1/2-inch pieces

  • 2 medium shallots, thinly sliced

  • 2 tablespoons Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 red bell pepper, thinly sliced

  • 1 cup crumbled Stella Feta Cheese

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup roughly chopped fresh parsley leaves


  1. Place potatoes in large pot and cover with cold water by 2 inches. Heat to boiling over high heat; stir in 2 teaspoons salt. Reduce heat to medium-high and cook 18 to 24 minutes or until potatoes are tender. Cooking time will vary based on size of potatoes; using slotted spoon, remove smaller potatoes from pot as they finish cooking and transfer to cutting board. Let cool slightly; then chop potatoes into 1-inch pieces and place in large bowl. Do not pour water out of pot.

  2. When all potatoes are cooked and removed from pot, add green beans to boiling water. Cook 2 minutes or until beans are tender-crisp; use slotted spoon to transfer beans to bowl with potatoes.

  3. Meanwhile, place bacon in cold medium skillet. Place over medium-high heat; cook 10 to 12 minutes or until bacon is crispy, stirring occasionally. Using slotted spoon, transfer bacon to bowl with potatoes. Reserve 3 tablespoons bacon drippings in skillet (pour off any excess).

  4. Reduce heat to medium-low; add shallots to bacon drippings. Cook 1 minute or until shallots are tender, stirring constantly. Remove from heat; stir in mustard and vinegar. Transfer mixture to bowl with potatoes.

  5. Add red pepper, cheese, black pepper and remaining 1/2 teaspoon salt to bowl. Gently toss until well combined. Transfer to serving bowl and sprinkle with parsley. Serve warm, room temperature, or chilled. Makes about 6 cups salad.

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Disclosure: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.