Categories: Sides
Ingredients
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 1/2 lbs. red and Yukon gold new potatoes, quartered
- 2 tsp kosher salt, divided
- 1/2 lb. green beans, halved crosswise
- 1/2 cup chopped green onion
- 4 slices bacon, cooked and chopped
- 1/4 cup red wine vinegar
- 2 tbsp. chopped fresh thyme
- 2 tbsp. stone-ground mustard
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1/4 tsp black pepper
Directions
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Position oven rack to highest level, and preheat oven to broil. Line a baking sheet with foil.
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Cut peppers in half lengthwise, discarding stems, seeds and membranes. Place pepper halves skin side up on prepared pan; flatten slightly.
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Broil until skin is blackened, about 4 minutes. Place peppers in a Ziploc bag; seal bag. Let stand until cool enough to handle. Peel peppers, discarding skins. Chop peppers.
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In a large Dutch oven, bring potatoes, 1 tsp salt and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, about 7 minutes. Add beans; cook for 1 minute. Drain well, and let cool for 20 minutes. Place potatoes and beans in a large bowl. Add peppers, green onion and bacon.
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In a small bowl, whisk together vinegar, thyme, mustard, oil, garlic, pepper, and remaining 1 tsp salt. Pour over potato mixture; gently stir. Cover and refrigerate for at least 1 hour.