Reviewed: Jun. 16, 2009

Way too much vinegar. Basically German potato salad with too much vinegar and not enough sugar.

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Reviewed: Oct. 26, 2008

What a great way to combine fresh green beans and potatoes! My family of veggie lovers thought this was great. Adjust the vinegar with olive oil and sugar if you are omitting the bacon grease. This is definitely best served warm.

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terese

Cooking Level: Expert

Home Town: Houghton, Michigan, USA

Living In: Saline, Michigan, USA

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Reviewed: Mar. 30, 2008

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

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jawiedem

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Reviewed: 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.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 9, 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.

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Reviewed: Dec. 4, 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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