GREEN ONION POTATO SALAD
Make and share this Green Onion Potato Salad recipe from Food.com.
Provided by vegan mom
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices.
- Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.
Nutrition Facts : Calories 281.4, Fat 10, SaturatedFat 1.7, Cholesterol 12, Sodium 2230.1, Carbohydrate 45.6, Fiber 4.4, Sugar 6.5, Protein 4.8
GREEN GODDESS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
- Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ½ teaspoon salt and a few grinds of pepper; puree until smooth.
- Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper.
GREEN GODDESS POTATO SALAD
From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.
Provided by susie cooks
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
- Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
- Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
- Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
- Stir into potato mixture.
Nutrition Facts : Calories 377.6, Fat 13.7, SaturatedFat 2.1, Cholesterol 11.9, Sodium 755, Carbohydrate 60.2, Fiber 6.4, Sugar 5.5, Protein 6.6
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.
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 POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cover potatoes with water, bring to a boil, salt water and cook until just tender, 12 to 15 minutes. Drain potatoes and dry out by placing back in hot pot for 1 to 2 minutes. Transfer the potatoes to a bowl and combine with scallions and salsa. Serve or chill.
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 GODDESS POTATO SALAD
Categories Salad Food Processor Herb Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
- Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.
AMERICAN POTATO SALAD
Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
Provided by JOSLYN
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g
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.
GREEN BEAN, POTATO, AND TUNA SALAD
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.
Provided by fgamble1969
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 3h40m
Yield 8
Number Of Ingredients 11
Steps:
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g
GREEN GODDESS VEGAN POTATO SALAD
Don't be fooled by the green color-this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. -Laura Wilhelm, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.
Nutrition Facts : Calories 235 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN AND POTATO SALAD
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WARM GREEN BEAN AND POTATO SALAD
This makes a great side, either warm or at room temperature, for steaks and chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
- Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
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
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
BLUE GREEN AND RED POTATO SALAD
Tangy Potato Salad
Provided by KareBear
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
- Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 36.7 g, Cholesterol 19.8 mg, Fat 19 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 274.5 mg, Sugar 8.7 g
WARM GREEN BEAN, BACON & POTATO SALAD
This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.
Provided by Motley Oklahoman
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
- Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
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.
GREEN CHILI POTATO SALAD
I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones!
Provided by Melanie B.
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling, salted water until tender. Drain water.
- Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
- Chill for at least 2 hours before serving to ensure the flavors blend together.
- Serve at any summertime picnic or bbq party.
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