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Buffy's Belgian Potato Salad (Liege Style Potatoes)

2-3 pounds red potatoes (sliced thick or cut into 1"x1" cubes)

1 pound fresh green beans, trimmed and snapped in half (If good fresh beans aren't available, frozen may be substituted)

4-5 slices of bacon cut into chunks (thick sliced or trim end bacon works well)

5-6 green onions, sliced ( both white and green parts)

1 cup cider vinegar

1/4 cup honey

2 Tablespoons dijon mustard

Boil the potatoes until just tender (8-10 minutes) Add the beans for the last 4 to 5 minutes of cooking time. They should still be firm, but with slight give when tested.

Drain and set aside, keeping them warm, but off heat.

In a large heavy bottomed skillet over medium low heat, cook the bacon chunks until VERY crispy. Remove the bacon to paper toweling to drain well. Pour off all but 2 Tablespoons of the bacon grease.

In the remaining bacon grease, over medium low heat, saute the green onion until just tender. (1 to 2 minutes) remove the green onions.

In a large bowl, combine the potatoes, green beans, bacon and green onions. Set aside.

To the hot bacon fat in the skillet over medium low heat, stir in the cider vinegar, honey and dijon mustard, along with a generous amount of black pepper, stirring until well combined and blended together.

Pour over the potato-green bean mixture, toss gently to coat the ingredients very well.

This recipe makes 6-8 servings

Don't be alarmed by the amount of dressing when you first dress the potatoes. The warm potatoes and beans will soak a lot more dressing over the course of 20-30 minutes and the starch from the potatoes will thicken the dressing a lot.
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