Allegedly healthy potato and green bean salad

Does 'potato' count as part of one's daily requirement of vegetables? 

If yes, then are potato chips, dare I say, healthy?

Probably taking it a bit too far, but it's a thought, isn't it?  For some reason, kipfler (or fingerling) potatoes have a healthier vibe to me.  Maybe because they've been fairly rare on the supermarket shelves before now.  Anyway, the kipfler is a waxy potato, which makes it perfect in salads, because they are less likely to break up when cooked and tossed.  Also, like all potatoes, kipflers are high GI, so are good if you need a quick burst of energy after a bout of exercise (ha!).  Though apart from that, they probably aren't the best choice for weight loss.

And because my star sign is Libra, I need to balance out the doubtful healthfulness of potatoes with the goodness of other veges, like green beans. And then balance that out with some bacon.  Swings and roundabouts, people!

Roast potatos with green beans and bacon
serves 4

Ingredients
6 kipfler potatoes, halved lengthways
4 rashers bacon, chopped
1 tblsp olive oil
salt and black pepper
100g green beans, trimmed and blanched

Mustard dressing:
1/4 cup (60ml) olive oil
1 tblsp white wine vinegar
1 tblsp lemon juice
1 tblsp Dijon mustard

Method
1. For the mustard dressing: place the oil, vinegar, lemon juice, mustard, salt and pepperin a bowl and whisk until well combined.
2. Preheat oven to 180C (350F).  Place potatoes, bacon and oil in a baking dish, sprinkle with salt and toss to coat.  Roast for 40 minutes., turning occasionally, or until crisp and golden.
3. Serve the roasted potatoes with the green beans and drizzled with mustard dressing.

recipe adapted from donna hay (dec/jan 2011)

Ingredients, including kipfler potatoes (with pot/potato scrubber), bacon, green beans and prepared mustard dressing.  The original recipe uses speck (cured ham) instead of bacon.

This salad makes a lovely, light lunch or dinner. 

Health formula: Bacon + potato =  green beans