Potato New And Green Bean Salad Food

POTATO AND GREEN BEAN SALAD

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.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• 1. FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
• 2. Gradually whisk in oil.
• 3. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using
• 4. FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
• 5. Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
• 6. Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
• 7. Add dressing and toss to coat. Season with salt and pepper. Can be prepared 4 hours ahead, covered and let stand 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.

NEW POTATO & GREEN BEAN SALAD

Steps:

• Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
• Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

POTATO SALAD WITH GREEN BEANS

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

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.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
• Place potatoes and green beans in a serving bowl.
• In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

GREEN BEAN AND POTATO SALAD

Steps:

• Prepare dressing ingredients in bottom of a bowl, and whisk together.
• Boil new potatoes 25 minutes.
• When cool, peel and dice.
• Parboil green beans (about 5 minutes), stop cooking in cold water.
• Add vegetables to dressing, and mix.
• Can serve at room temperature or cold.

WARM GREEN BEAN AND POTATO SALAD

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.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• Make the dressing: in a bowl, combine all the ingredients except the oil.
• Slowly whisk in the oil; cover and refrigerate until ready to use.
• Make the salad: In a saucepan, bring enough salted water to cover potatoes to a boil.
• Add in potatoes, decrease heat to med-low and gently boil until tender, about 20 minutes.
• Drain and rinse under cold water to stop the cooking process; drain again; set aside to cool.
• When cool, cut potatoes into bite-size pieces and place in a large bowl.
• Add beans to the same saucepan with water to cover; bring to a boil; decrease heat to medium; cook beans until tender crisp, about 5 minutes.
• Drain under cold water to stop the cooking process; pat dry, cut in half, and add to the bowl with the potatoes.
• Add in onion, basil, and parsley; toss with Dijon dressing; season to taste with salt and pepper.
• Cover and refrigerate at least 6 hours; serve cold or at room temperature.

GREEN BEAN AND NEW POTATO SALAD

Steps:

• Potatoes and beans:.
• Steam potatoes for 7 minutes or until barely tender. Add green beans. Steam for 7 minutes of until just tender. Potatoes may be boiled and/or green beans cooked separately. Remove potatoes and beans to a bowl and cool for 15 minutes. (I used a cookie sheet).
• Dressing:.
• Whisk together vinegar, mustard and olive oil.
• Assemble:.
• Pour dressing over potatoes and beans. Add onion, chives, parsley. Add salt and pepper to taste. Benefits from sitting a bit.

MARINATED POTATO AND GREEN BEAN SALAD

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, EGYPTIAN STYLE

Steps:

• Put the potatoes in a large saucepan, completely cover water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon.
• Whisk in 3 tablespoons lemon juice.
• Add 4 tablespoons olive oil, pepper and cayenne, then whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, cut them in half and then into about 1/2 inch thick slices.
• Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Put the carrots in a saucepan of water, add salt and bring to a boil.
• Cover and simmer for 3 minutes.
• Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender.
• Drain, rinse with cold water and drain thoroughly in a strainer.
• Add to the bowl of potatoes.
• Whisk the remaining dressing, pour it over the salad and fold it in.
• Add the green onions, mint and parsley and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with quartered hard boiled eggs.
• Serve at room temperature.

MINTED POTATO & GREEN BEAN SALAD

Steps:

• Boil the potatoes for 15 mins or until tender. When the potatoes have 5 mins cooking time left, tip the beans into the boiling water. Drain and cool under cold running water.
• Meanwhile, finely slice the shallots or onion. Place in a bowl and sprinkle with the vinegar and oil then leave for 5 mins. Toss potatoes and beans in with the shallots and sprinkle with the mint.