Red Potato Green Bean Salad Recipes

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.

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.

Steps:

• Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
• Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
• Remove beans with slotted spoon.
• Add potatoes to other Dutch oven.
• Cook, covered, 12 to 15 minutes or until potatoes are tender.
• Remove potatoes; drain.
• Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
• Add green beans and potatoes; stir to combine.
• Cover and refrigerate up to 2 days, stirring occasionally.
• To complete recipe, garnish with tomato wedges.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Steps:

• To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
• To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans and cook an additional 4 minutes or until beans or tender crisp. Drain. Rinse with cold water; drain well.
• Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
• Garlic-Parmesan Toasts.
• Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.

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& pepper.
• Can be made 1 day ahead.
• Cover& refrigerate.
• Serve cold or at room temperature.