Red Potatoes Green Bean Salad With Dijon Vinaigrette Recipes

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.

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.

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.

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.

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

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.

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

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:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Steps:

• Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
• Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
• Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
• Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
• Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
• Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
• Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
• Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Steps:

• Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
• In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
• To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.