WARM DIJON POTATO SALAD WITH GREEN BEANS
Steps:
- Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
- Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
- In a mixing bowl combine the remaining ingredients and whisk until smooth.
- Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
FRENCH POTATO AND GREEN BEAN SALAD
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.
Provided by David Tanis
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
POTATO SALAD WITH GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.
POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE
This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, green beans, onion and basil.
- Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
- Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
- Season with salt and pepper to taste.
- Serve chilled or room temperature.
Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3
NEW POTATO & GREEN BEAN SALAD
Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette
Provided by Sara Buenfeld
Categories Side dish
Time 18m
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
- Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)
Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES
A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!
Provided by Haversac
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes until they poke easily with a fork.
- Cut in half (as soon as they are cool enough to handle.).
- Drizzle with olive oil and toss with garlic.
- Add sundried tomatoes.
- Steam the green beans until crisp-tender.
- Cut green beans in half or bite size pieces and mix with potatoes.
- Add seasoning, dressing, basil and some salt & pepper.
- Add more salt/pepper as if necessary and add pinenuts.
- Can be served chilled or room temperature!
Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.3, Sodium 80.3, Carbohydrate 25, Fiber 4.4, Sugar 2.8, Protein 3.6
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!
This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)
Provided by Koechin Chef
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
- Remove with a slotted spoon and set aside until cool enough to peel.
- Cook the green beans in the same water and boil for 5 minutes.
- Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
- Remove the skillet from the heat.
- Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
- Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
- Add the contents of the skillet.
- Toss well to combine.
- Taste for more pepper or salt and serve warm.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.2, Cholesterol 19.3, Sodium 246.5, Carbohydrate 18.4, Fiber 4.2, Sugar 1.6, Protein 6.3
MARINATED POTATO AND GREEN BEAN SALAD
This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature.
Provided by Theresa P
Categories Potato
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dressing ingredients in a small bowl and whisk until well combined.
- Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
- Steam green beans in a steamer basket until tender.
- Drain under cold water to stop cooking. Set aside.
- Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
- Pour all the dressing over the potatoes and vegetables and mix gently to combine.
- Add salt and pepper to taste and serve this salad warm or room temperature.
- ENJOY!
POTATO-GREEN BEAN SALAD WITH CUCUMBER DRESSING
I got this recipe from Cuisine Lite and made a few adjustments. You can use either fresh or frozen green beans. It is now one of my favorites. Hope you enjoy it.
Provided by NannyMarvel
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Toss cucumber with generous pinch of salt and place in a small strainer. Let drain 15 minutes, then squeeze well to remove excess moisture. Set aside.
- In a large bowl, whisk together mayonaisse, sour cream, herbs, onions, mustard, lemon juice and salt and pepper. Fold in the cucumber. Stir in the tomatoes. Set aside.
- Boil potatoes and eggs in salted water over high heat until potatoes are almost done. Add the beans and cook for another 3 to 5 minutes. (If you are using frozen, make sure they are thawed before putting them in the cooking water). Drain the potatoes and beans, leaving the eggs in the pot. Shake eggs in pot until cracked all over and then cover with cold water.
- Gently stir potatoes and beans (drained but still hot)in the dressing-tomatoe mixture.
- Peel eggs and slice into 1/2 inch rounds. Gently mix into the potato mixture.
- This salad can be served warm, room temperature or cold. I personally like to put it in the fridge and let the flavors meld together for a couple of hours before serving.
Nutrition Facts : Calories 169.8, Fat 5.6, SaturatedFat 1.7, Cholesterol 67, Sodium 124.6, Carbohydrate 26, Fiber 3.6, Sugar 4.9, Protein 5.7
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
PESTO POTATO SALAD WITH GREEN BEANS
Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
More about "potato salad with green beans recipes"
DILLY POTATO SALAD WITH GREEN BEANS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Green Bean Side Dish RecipesCalories 126 per servingTotal Time 35 mins
- Place red onion in a small bowl and cover with ice water. Let stand for at least 10 minutes, then drain well and set aside.
- Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 5 to 7 minutes more. Rinse the vegetables under cool water and drain well.
- Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired.
ITALIAN POTATO SALAD WITH GREEN BEANS AND NO MAYO! - …
From shelovesbiscotti.com
4.9/5 (16)Total Time 35 minsCategory Salad/SideCalories 393 per serving
- Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.
- Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.
ITALIAN POTATO SALAD WITH GREEN BEANS & TOMATOES | …
From italianfoodforever.com
Reviews 1Category SaladsServings 6Total Time 35 mins
- Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes.
LITTLE POTATO GREEN BEAN SALAD - NOSHING WITH THE …
From noshingwiththenolands.com
5/5 (3)Category Side DishCuisine AmericanTotal Time 28 mins
- Simmer potatoes for about 15 min. in salted water. Remove the potatoes. Drain some of the water off then quickly simmer the green beans in the same water until barely tender, about 2-3 min. Immerse the beans in an ice bath until cool and drain.
- Cut the potatoes in half and add them to a bowl with the green beans. Whisk together the olive oil, lemon juice, mustard, salt and pepper. Toss with the potatoes and green beans. Add in the basil and chives and toss gently again. Let cool in the fridge and to let the flavors meld. Garish with chive flowers and serve.
POTATO, GREEN BEAN, AND TOMATO SALAD | COOK'S COUNTRY
From cookscountry.com
4.2/5 (5)Category Side Dishes, SaladsServings 4
POTATO AND KIDNEY BEAN SALAD – S&W BEANS
From swbeans.com
35 OF THE BEST POTATO SALAD RECIPES FOR A SUMMER …
From tasteofhome.com
MUSTARD POTATO SALAD WITH GREEN BEANS RECIPE - GOOP
From goop.com
Servings 6Category Recipes
- Add potatoes to a large pot of water. Add a big pinch of salt and bring to a boil over high heat. Cook until tender but still firm (about 20 minutes). Drain and let cool slightly.
- In a large bowl, combine the still-warm potatoes with the dressing, tossing well until all the potatoes are coated. Then add the rest of the salad ingredients, tossing to combine (if the potatoes have soaked up the dressing, adjust here by adding another glug of olive oil or splash of vinegar as needed). Garnish with chives.
VEGAN POTATO SALAD WITH GREEN BEANS AND LEMON | THE ...
From seasonedvegetable.com
Servings 6Total Time 50 mins
- Toss diced potatoes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast in the oven for 25 to 35 minutes, until lightly golden and tender.
- While potatoes are roasting, saute green beans over medium heat with 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and minced garlic. Cook 4 to 5 minutes, stirring frequently so green beans are cooked but remain crisp. Remove green beans from heat and set aside.
- In a small bowl or jar, whisk together remaining 1/2 tablespoon olive oil, lemon juice, tarragon, dill, and garlic powder.
POTATO SALAD WITH GREEN BEANS AND SALSA VERDE - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 6-8
- In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
- Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
- Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
- Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.
POTATO SALAD WITH GREEN BEANS AND ASPARAGUS - GREEN VALLEY ...
From greenvalleykitchen.com
4.3/5 (4)Total Time 30 minsCategory SaladCalories 286 per serving
- Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until fork tender.
- Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
- While potatoes are cooking, bring another pot of water to a boil. Once it’s boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
OCTOPUS SALAD WITH POTATOES AND GREEN BEANS - FOOD & WINE
From foodandwine.com
1/5 (665)Category OctopusServings 8Total Time 1 hr 30 mins
- Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
- Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
- In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper. Serve warm or at room temperature.
POTATO AND GREEN BEAN SALAD - THE LEMON BOWL®
From thelemonbowl.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 194 per serving
- Cook the potatoes according to package instructions and place in a large bowl reserving the herb seasoning packet for later.
- While the potatoes are cooking, boil the green beans until bright green in boiling water, about 3-4 minutes, adding the corn kernels 1 minute before the cooking time is over. Drain the beans and corn then add to the bowl with the potatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper and reserved garlic-parsley herb packet. Drizzle on top of the vegetables and toss well
ROASTED GREEN-BEAN AND POTATO SALAD WITH ... - FOOD & WINE
From foodandwine.com
Servings 4
- Heat the oven to 450°. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.
- Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.
GREEN BEAN AND FINGERLING POTATO SALAD (GF, DF OPTION ...
From onelovelylife.com
Reviews 2Estimated Reading Time 2 minsServings 4
- Toss potatoes and red onion with olive oil. Spread over a baking sheet and bake at 425 degrees for 15 minutes. Turn potatoes and cook 10-15 minutes more, until skins are wrinkly and lightly browned.
- While potatoes and onions are roasting, bring a large pot of water to a boil and add green beans. Cook until green beans are desired tenderness, 3-7 minutes. Drain.
- In a small bowl, combine mustard, honey, vinegar, and a pinch of salt and pepper. Taste and add more honey, salt, or pepper as necessary.
- Toss roasted potatoes, onions and any remaining juices into a large bowl. Add green beans and vinaigrette and toss to coat. Garnish with bacon and cheese. Serve warm, cold, or room temperature.
POTATO-GREEN BEAN SALAD RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- In a large bowl, whisk the olive oil with the lemon juice, mustard, shallot and tarragon. In a medium saucepan of salted boiling water, blanch the beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to cool; drain and pat dry. Halve the beans and add to the vinaigrette.
- Add the potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then add to the vinaigrette. Season with salt and pepper, toss and serve.
PESTO POTATO SALAD WITH GREEN BEANS - ELECTRIC BLUE FOOD
From electricbluefood.com
5/5 (10)Total Time 1 hr 20 minsCategory SaladCalories 394 per serving
- Clean and cook the potatoes in simmering water until tender. Cooking time depends on the size of the potatoes. Drain and rinse under cold water to speed up the cooling process. This passage should take about 1 hour and can be done in advance. Store the cooked potatoes in an airtight container in the fridge.
- In the meantime, cut the potatoes into bite-size pieces and add them to a bowl. Squeeze the half lime and drizzle the juice over the potatoes. Add the cooled green beans to the same bowl.
- Combine the olive oil, salt and basil leaves in a jug. Blend until smooth. You can reserve a couple of leaves to use as decoration.
SALMON, POTATO AND GREEN BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 317 per servingTotal Time 22 mins
- Bring 1 inch of water to a boil in a large pan. Line with parchment a steamer basket that will fit in pan. Arrange potatoes on top; sprinkle with salt. Place salmon over potatoes; sprinkle with salt. Lower steamer into pan (don't let basket touch water). Steam for 6 minutes. Place green beans over salmon, cover and continue steaming until potatoes and beans are tender and fish is cooked through, 4 to 6 minutes longer.
- Transfer potatoes, beans and salmon to a large bowl; flake salmon. Let cool slightly. Add olives to bowl, drizzle with oil and lemon juice, season with salt and pepper and serve.
POTATO AND GREEN BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 40 minsServings 8Calories 132 per serving
- Cover potatoes with cold water in a large saucepan. Add 1 tsp. salt, cover and bring to a boil. Uncover, reduce heat and simmer until tender but not mushy, 10 to 12 minutes. Drain, then place in a bowl of ice water to stop cooking. Drain again. Cut each potato in half, or into quarters if they're larger.
- Bring another large saucepan of water to boil, add beans and 1 tsp. salt, and cook until just tender, 3 to 4 minutes. Drain, plunge into ice water and drain again.
- Make dressing: Whisk together mayonnaise and vinegar in a medium bowl. Stir in scallions, parsley, tarragon, 1/2 tsp. salt and pepper to taste.
- Combine potatoes, green beans and dressing in a large salad bowl and toss gently to coat, being careful not to break up potatoes. Refrigerate for at least 1 hour, and up to 1 day, before serving to allow flavors to blend thoroughly.
CRISPY POTATO SALAD WITH GREEN BEANS AND TANGY MAYO | FOOD ...
From foodloversmarket.co.za
Cuisine South AfricanEstimated Reading Time 1 minCategory Light Meal, Salads, Vegan, Vegetarian
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From lindysez.com
Cuisine AmericanTotal Time 25 minsCategory Salads, Side DishCalories 246 per serving
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Servings 12Total Time 40 mins
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5/5 (2)Total Time 33 minsCategory Salad, Side DishCalories 198 per serving
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1/5 Total Time 20 minsCategory SaladCalories 271 per serving
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HAM AND JERSEY ROYAL POTATO SALAD RECIPE
From thefoodnetworkrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #lunch #salads #potatoes #vegetables #american #potluck #picnic #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #green-yellow-beans #to-go
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