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

1. Position oven rack to highest level, and preheat oven to broil. Line a baking sheet with foil.

2. Cut peppers in half lengthwise, discarding stems, seeds and membranes. Place pepper halves skin side up on prepared pan; flatten slightly.

3. 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.

4. 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.

5. 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.

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