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Salade Liegeoise (Belgian Potato Salad)

Warm and delicious salade Liegeoise (Belgian potato salad) is a hearty lunch or side dish.

Creamy potatoes, fresh green beans, and sliced ham drizzled with a tangy mustard vinaigrette and served warm. This Belgian potato salad can easily become the main course for a filling lunch.

Normally, this salad is prepared using fried bacon. While I'm all for the bacon, I find it can make this salad a wee bit too greasy for my taste. Instead, I like to use a nice ham steak cut into strips. To really mix things up, I've also been known to use ham kolbassa! Though not added here, this salad is often served with boiled eggs as well.



(Makes 4 servings)


  • 1lb yellow potatoes, peeled and quartered (or new potatoes halved with the skin)

  • 1/2 teaspoon sea salt

  • 2 cups green beans, trimmed and cut

  • 1 teaspoon extra-virgin olive oil

  • 2 stalks scallions, green portions only, chopped

  • 1 cup ham steak, sliced into strips

  • 1/2 teaspoon ground paprika


  • 1/4 cup extra-virgin olive oil

  • 4 teaspoons white wine vinegar

  • 4 teaspoon Dijon mustard

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon ground black pepper

  • 1 teaspoon dried dill (optional)



In a large pot over medium-high heat, add the peeled and quartered potatoes, 1/2 teaspoon sea salt, and cover with water. Bring to a boil partially covered and cook until the potatoes have started to become tender (about 20 minutes). Add the green beans to the pot, bring back to a boil, and continue cooking for an additional 10 minutes. Turn off the heat and drain the water from the potatoes and beans before returning the pot to the hot element. Steam off any residual water while agitating the pot vigorously to prevent the potatoes from sticking to the bottom.

While the potatoes boil, heat the teaspoon of extra-virgin olive oil in a sauté pan over medium-high heat. Once the oil is hot, add the chopped scallions and sauté for a few minutes before adding the sliced ham steak. Continue to sauté until the ham is heated thoroughly and slightly browned on all sides. Remove from heat and set aside.

In a small bowl, whisk together the 1/4 cup extra-virgin olive oil, vinegar, mustard, salt, ground black pepper, and (optional) dill. Set aside.

In a salad bowl, combine the boiled potatoes, green beans, ham, and scallions, then drizzle with the dressing and toss to coat evenly. Sprinkle with ground paprika and serve immediately while warm.


Nutritional Information Per Serving:

total calories = 312.5 | total fat = 20.35g | saturated fat = 4.21g | cholesterol = 20mg | sodium = 1,170.25mg | net carbohydrates = 29.34g | dietary fibre = 4.23g | sugars = 5.45g | protein = 12.33g

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