Liege Style Salad Recipe - Allrecipes.com
Liege Style Salad Recipe
  • READY IN 45 mins

Liege Style Salad

Recipe by  

"This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
  2. Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
  3. In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2007

My great grandmother was from the Liege region of Belgium. She made her potato salad with equal parts sugar and vinegar (I use 1/2 balsamic and 1/2 wine) to give it a sweet/sour flavor. She also used salt pork not bacon. But since salt pork is difficult to find I usually have to settle for bacon. Yummy! Just had some tonight.

 
Most Helpful Critical Review
Sep 24, 2007

This was good but if you stick to the recipe, you're going to end up with A LOT of bacon grease. I poured off all but about a tablespoon, and that was plenty. I also used white balsamic vinegar which is much more mellow-tasting than the regular stuff (You might want to add a pinch of sugar if you don't like a strong vinegar taste). Thanks.

 

13 Ratings

Oct 24, 2006

Just before serving, sprinkle with some grated paremesean cheese...add's a little zip....and possibly a little seeded, dices roma tomatoe.

 
Dec 01, 2006

Good. I used only a touch of the vinegar for sweetness.

 
Jun 03, 2011

I had to try this recipe because my parents are from a small town not far from Liege, and this reminded me of dishes at my grandmothers' houses. I made this for a recent dinner party/barbecue and got rave reviews. I rarely follow recipes to the "T" when it comes to proportions (other than baking) but I know I used a full pound of bacon. It was not too much because so much volume was lost in the cooking. I used more potatoes than called for. Although I didn't measure it out, I'm sure I did not use 2 cups of balsamic. I added it about 2 Tbs. at a time and then tasted until it seemed right. I liked the fact that this recipe is not loaded with oil or mayo. As I said, everyone loved the potato salad and this will be added to my regular repertoire.

 
Aug 05, 2013

Way too much vinegar for me.

 
Mar 30, 2008

I think this is best served warm, and with a bit less vinegar.

 
Dec 04, 2006

Way too "vinegary" and sour. Taste was similar to German Potato Salad flavor but without the sugar to offset the sour taste. I think canned green beans would have been much easier and quicker than using fresh. The recipe doesn't specify whether to retain or drain off the bacon fat. I drained off most of it for health reasons, reserving just a little for flavor. When I asked my husband's opinion, he said, "Well, honestly, when I came home and smelled that smell I hoped that wasn't what we were eating for dinner!"

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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