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Haricot Vert and Baby Potatoes

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Haricot Vert and Mini Potatoes with Bacon and Sweet Balsamic Vinegar | ASpicyPerspective.comHaricot Vert and Baby Potatoes, a dish reminiscent of Easter eggs hiding in tall blades of grass. Perfect for your spring table!

Vibrant Haricot Vert & Mini Potatoes
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For me spring is symbolic of a fresh start, even more so than January 1st.

Tender blades of grass peaking up through wasted brush. Delicate, yet determined, sprouts of tulips and daffodils unearthing themselves. Tiny lime green buds on the tree outside my window; a promise of ethereal blushed dogwood blossoms. Everywhere I look I am reminded of new beginnings and rebirth.

Spring is a time to renew your outlook and reinvent yourself. A time to turn the soil in our lives, and plant seeds of new things to come. A time for change.

After all, life is all about change. Those that refuse to adapt, will surely miss out on opportunity…and fun!

Making Haricot Vert & Mini Potatoes

When spring arrives we often change our schedule to spend more time outside with our family. We change our exercise plan to get in shape for summer. We change our eating habits from cozy winter foods to lighter, picnic-style meals.

In the spring, I like to eat things that are symbolic of new and fresh. Maybe that’s silly, but I don’t care. It’s certainly not the only silly thing I do!

Haricot Vert and Mini Potatoes

Today I’m sharing one of my favorite spring side dishes, Haricot Vert and Baby Potatoes.

Haricot Vert and Baby Potatoes, a mix of itty bitty new potatoes and vibrant haricot vert, with a touch of bacon and sweet balsamic vinegar, is ideal for your Easter table or a backyard meal.

Vibrant Haricot Vert and Mini Potatoes with Bacon and Sweet Balsamic Vinegar | ASpicyPerspective.com

Haricot Vert, pronounced ah-ree-koh verh, is french for green beans.

Haricot Vert are thin tender green beans with soft skins. The potatoes I used are tiny, ranging from the size of small grapes to dates. They have a slightly green tint and papery skins. The combination of the two, gives this dish a feeling of youth and vitality.

Simple Haricot Vert and Mini Potatoes with Bacon and Sweet Balsamic Vinegar | ASpicyPerspective.com

Look for haricot vert and micro new potatoes at your local farmer’s market this spring.

Then serve Haricot Vert and Baby Potatoes at your next family gathering. They pair perfectly with honey roasted chicken or baked ham!

Vibrant Haricot Vert & Mini Potatoes
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5 from 3 votes
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Haricot Vert and Baby Potatoes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A favorite side dish for spring, Haricot Vert and Baby Potatoes. Tender baby potatoes with crisp green beans, bacon, and sweet balsamic vinegar.
Servings: 6


  • 1 1/2 pounds haricot vert
  • 1 pounds itty bitty new potatoes
  • 2 shallots chopped
  • 3-4 slices bacon (thick) chopped
  • 1 tablespoon good quality balsamic vinegar
  • Salt and pepper


  • Set a large pot of salted water over high heat, and bring to a boil. Trim the ends of the green beans. Once the water is boiling, blanch the beans for 1-2 minutes, until the color is bright and the skins are softer. Remove the beans with a skimmer.
  • Next, add the baby potatoes to the boiling water. Par-boil (partially cook) for 4-5 minutes. Remove the potatoes and pour out the water.
  • Using the same pot, sizzle the bacon over medium heat, until it is almost cooked through. Then add the shallots. Sauté another 2-3 minutes. Add the potatoes and salt and pepper well. Sauté 2-3 more minutes before adding the beans.
  • Once the beans are in the pot, stir and sauté another 3-4 minutes. Add a little oil if the veggies are sticking. When the beans are warmed through and the potatoes are fully cooked, taste for salt and pepper, then drizzle with balsamic vinegar. Serve warm or room temperature.


Calories: 148kcal, Carbohydrates: 23g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 86mg, Potassium: 607mg, Fiber: 5g, Sugar: 5g, Vitamin A: 780IU, Vitamin C: 29.4mg, Calcium: 54mg, Iron: 1.9mg
Course: Main Course
Cuisine: French
Author: Sommer Collier

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11 comments on “Haricot Vert and Baby Potatoes”

  1. I used prosciutto instead! Delicious!

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  3. Such a great side dish to go with Easter dinner!

  4. I love all veggies! This may be my favorite! I add carrots; steam, then sauté . Olive oil,salt, sweetener(just a sprinkle) and herbs.
    Sometimes vinegar, sometimes not! Aren’t green beans wonderful? So good with so many other veggies! Thanks Sommer !

  5. Great combination of flavours! It looks gorgeous if you use different coloured potatoes as well, try with purple, red and regular.

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  7. That recipe looks scrumptious! I also love your header– did you design that?

  8. I usually cooked beans with bacon and serve it with potatoes … never thought of combining it, thanks for the idea … and oh … nice step by step photos, it makes me hungry!

  9. This looks to be an outstanding side dish. Lots of fresh flavors!

  10. These pictures are GREAT! I love the combination of the beans and potatoes finished with balsamic vinegar, and agree that spring ushers in a whole new craving for new, green and fresh.

  11. A wonderful side dish with everything I love! The potatoes look adorable nestled among the beans and you can't go wrong with bacon, onions and balsamic vinegar.