Green Bean Potato Salad With Dijon Vinaigrette Food

GREEN BEAN AND POTATO SALAD

Steps:

• Place clean potatoes in a large pot of water (covering potatoes by 1/2 inch). Bring to a boil and reduce heat to a simmer (soft boil) for about 10 minutes. Add the green beans and cook for another 4-5 minutes. Drain water. Cut potatoes into quarters and put in a large mixing bowl with the green beans and red onions. Season with salt and pepper.
• Whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour about 3/4 of the dressing over the salad and fold into salad ingredients. Add more vinaigrette to suit your preference.

POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

Steps:

• Place potatoes in a pot with well-salted water. Cook until tender, drain and allow to cool slightly.
• Steam green beans until just tender, rinse in cold water to stop the cooking process.
• Cut potatoes in half and place in a bowl. Add beans and onions.
• Make the dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic, and Worcestershire. Continue whisking while slowly adding olive oil.
• Add dressing to potato mixture and sprinkle with basil. Toss gently to combine.
• Serve at room temperature.

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.

GREEN BEAN AND POTATO SALAD

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.

POTATO SALAD WITH DIJON VINAIGRETTE

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.

RED POTATOES & GREEN BEAN SALAD WITH DIJON VINAIGRETTE

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.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

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.