 | | Directions |
- Cut turkey bacon into bite size pieces and fry in a large skillet until crisp. Remove turkey bacon from skillet and place on paper towel to remove any excess fat.
- Slice potatoes (unpeeled) into bite size pieces and cook in boiling water until just tender, approximately 15 minutes. While potatoes are boiling, stem beans and cook for 8 minutes or until just tender and slightly crisp.
- While the beans are cooking, combine the dressing ingredients and whisk together.
- Drain potatoes and beans and then place potatoes, beans, and bacon into a serving bowl. Pour dressing on top and toss.
- Serve at room temperature.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: 3 quart serving bowl
Servings: 14
Serving Size: cup
|  | | Ingredients | | - | | 12 ounces lean turkey bacon |
| - | | 3 pounds new red potatoes |
| - | | 1 pound fresh green beans |
| - | | DRESSING: |
| - | | 1 bunch green onions (or 1 cup), thinly sliced |
| - | | 1/3 cup fresh parsley, snipped |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon dry mustard |
| - | | 3/4 teaspoon dried basil leaves |
| - | | 3/4 teaspoon dried tarragon leaves |
| - | | 1 clove garlic, minced |
| - | | Freshly ground black pepper, to taste |
| - | | 1/4 cup tarragon vinegar |
| - | | 1/4 cup chicken broth |
| - | | 1/2 cup canola oil |
| - | | optional garnish: freshly snipped tarragon |
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