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
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
MARINATED POTATO AND GREEN BEAN SALAD
This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature.
Provided by Theresa P
Categories Potato
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dressing ingredients in a small bowl and whisk until well combined.
- Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
- Steam green beans in a steamer basket until tender.
- Drain under cold water to stop cooking. Set aside.
- Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
- Pour all the dressing over the potatoes and vegetables and mix gently to combine.
- Add salt and pepper to taste and serve this salad warm or room temperature.
- ENJOY!
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.
ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
MARINATED GREEN BEAN & RED POTATOES SALAD
This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It's a very pretty salad that you'll be proud to serve.
Provided by Claudia Dawn
Categories Potato
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 12
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.
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.
MARINATED POTATO SALAD
I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.-Ethel Selway, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 28-32 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.
Nutrition Facts :
LAYERED GREEN BEAN-RED POTATO SALAD
Found this in Southern Living 2005...and it is truly a find! Make sure to use the white wine vinegar...Enjoy!! Please note that this recipe needs a minimum of 4 hours chill time and is even better if made the day before. The 4 hours is not in the 50 mins of cook time which DOES include the standing time for the potatoes. Also I do not add any salt as we are watching our sodium intake...no one ever commented...the dressing is so good! Edited...after the review I am adding the dijon mustard as optional...however...I will never make it without! The beauty of zaar!
Provided by Thea
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
- Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.
- Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.
- Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.
- *2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.
Nutrition Facts : Calories 409, Fat 15.1, SaturatedFat 2.3, Cholesterol 11.5, Sodium 696.9, Carbohydrate 65.1, Fiber 8.5, Sugar 12.1, Protein 7
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RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
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- 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.
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