Italian String Bean Potato Salad Food

ITALIAN STRING BEAN & POTATO SALAD

Steps:

• Bring a 4-quart pot of water to a boil. Salt the water.
• Add the potatoes, and cook for 7 to 8 minutes, until you can just pierce them with a fork.
• Add the beans, and cook for 8 more minutes, until beans are very tender but still have a bright green color.
• Drain potatoes and beans. Add them to a deep bowl. Spoon in the dressing, and stir to coat well.
• Stir in the lemon thyme. Season with salt and pepper. Serve warm, or chilled.

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are "fork" tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through.
• While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little. Cut them in half.
• In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed.
• This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game!

ROSETTA'S GREEN BEAN AND POTATO SALAD

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.

CHILLED ITALIAN POTATO SALAD

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil. Simmer about 30 minutes until very tender when pierced with a fork. Carefully drain and allow to cool. Peel and cut into 1/2 inch dice.
• Blanch the green beans for about 5 minutes in a pot of water. Drain and rinse beans in cold water. Drain well.
• Lightly toss potatoes, beans, onion, and hard boiled eggs.
• Whisk olive oil, mayonnaise, lemon juice, parsley, salt, and pepper.
• Add dressing to salad, toss and chill until ready to eat.

ITALIAN GREEN BEANS AND POTATOES

Steps:

• Cook potatoes and garlic in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, 12 to 15 minutes. Transfer to a large bowl with a slotted spoon and coarsely mash with oil and 1/4 teaspoon salt. Keep warm, covered.
• Cook green beans in boiling water, uncovered, until tender, 6 to 10 minutes (beans may not be bright green). Drain, then stir into mashed potatoes in bowl. Drizzle with oil.

ITALIAN STRING BEAN SALAD

Steps:

• Boil string beans 4-5 minutes, cooked but still a crisp bite. Steaming a great option as well. Cool under cold water to stop cooking. Place in serving bowl. Mix dressing ingredients then toss with string beans. Best served room temperature. Making ahead will increase the flavors.
• Enjoy!

GREEN BEAN AND POTATO SALAD

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.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

ITALIAN POTATO SALAD RECIPE

Steps:

• Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely.
• Mix dressing and tarragon in large bowl. Add potatoes, tuna and beans; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend.

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.