Potato Salad With Green Beans And Tomatoes Food

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POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD



Potato, Green Bean, and Cherry Tomato Salad image

Categories     Salad     Potato     Tomato     Green Bean     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
  • Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
  • Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES



Potato Salad With Green Beans & Sun-Dried Tomatoes image

A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!

Provided by Haversac

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs baby red potatoes
1 tablespoon olive oil
2 garlic cloves, minced
3/4 lb green beans
1/2 cup sun-dried tomato, chopped (packed in oil)
1 tablespoon italian seasoning (Mackenthuns robust)
1 tablespoon light balsamic vinaigrette salad dressing (Newmans Own)
2 tablespoons fresh basil, chopped
salt & pepper
1/4 cup pine nuts, toasted (optional)

Steps:

  • Cook potatoes until they poke easily with a fork.
  • Cut in half (as soon as they are cool enough to handle.).
  • Drizzle with olive oil and toss with garlic.
  • Add sundried tomatoes.
  • Steam the green beans until crisp-tender.
  • Cut green beans in half or bite size pieces and mix with potatoes.
  • Add seasoning, dressing, basil and some salt & pepper.
  • Add more salt/pepper as if necessary and add pinenuts.
  • Can be served chilled or room temperature!

Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.3, Sodium 80.3, Carbohydrate 25, Fiber 4.4, Sugar 2.8, Protein 3.6

POTATO SALAD WITH GREEN BEANS AND TOMATOES



Potato Salad with Green Beans and Tomatoes image

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts :

POTATO SALAD WITH GREEN BEANS



Potato Salad with Green Beans image

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.

ROSETTA'S GREEN BEAN AND POTATO SALAD



Rosetta's Green Bean and Potato Salad image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound green beans, trimmed and halved crosswise
2 pounds small (not baby) red potatoes
1/2 small red onion, thinly sliced into half-moons
4 vine-ripe tomatoes, cut into 1-inch chunks
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Generous pinch dried basil
Salt and pepper
Handful fresh basil leaves, torn, for garnish

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.

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (



Grilled Baby New Potato Salad With French Green Beans and Mint ( image

Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.

Provided by Kumquat the Cats fr

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 quarts water, salted
2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
1 lb French style green bean, trimmed (thin)
olive oil flavored cooking spray
1 garlic clove, peeled and minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup fresh parsley, chopped (flat-leaf)
1 tablespoon of fresh mint, chopped
1 tablespoon extra virgin olive oil
salt and pepper
1 cup kalamata olive, pitted, herbed (optional)
1 pint cherry tomatoes, halved (optional)

Steps:

  • In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
  • While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
  • Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
  • Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7

GREEN BEAN, POTATO, AND TUNA SALAD



Green Bean, Potato, and Tuna Salad image

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

1 pound tuna steaks
1 teaspoon lemon pepper, or more as needed
1 tablespoon olive oil, or as needed
1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces
1 ½ pounds red potatoes, cut into bite-size chunks
1 large tomato, cut into bite-size pieces
1 ½ tablespoons minced garlic
2 lemons, juiced
1 teaspoon lemon zest
1 (8 ounce) bottle Italian dressing (such as Ken's Steak House Lite Northern Italian Dressing®)
1 pinch salt and freshly ground black pepper to taste

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

NEW POTATO & GREEN BEAN SALAD



New potato & green bean salad image

Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

Provided by Sara Buenfeld

Categories     Side dish

Time 18m

Number Of Ingredients 7

500g medium new potato (Jersey royals if you can get them), thickly sliced
200g green bean , trimmed
1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions , thinly sliced

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.)

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

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

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

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.

CHICKEN, POTATO, AND GREEN BEAN SALAD



Chicken, Potato, and Green Bean Salad image

Categories     Gourmet

Number Of Ingredients 16

3 cups water
1 whole chicken breast with skin and bones (about 1 1/4 pounds)
1 yellow onion, sliced
10 whole cloves
2 teaspoons salt
1 1/4 pounds small red potatoes
1/2 pound green beans, trimmed and halved
1/2 cup dried tomatoes (about 2 ounces), not packed in oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1/2 medium red onion, cut lengthwise into thin strips
3 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary leaves
1 teaspoon dried oregano, crumbled
1 tablespoon extra-virgin olive oil
3 cups assorted lettuces such as red oak leaf, red romaine, and Lollo rosso*
*available at specialty produce markets

Steps:

  • In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil. Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes. Remove pan from heat and cool chicken in cooking liquid to room temperature. Discard poaching liquid, yellow onion, cloves, and chicken skin and bones. Tear meat into bite-size pieces.
  • Cut each potato in half. In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil. Cook potatoes 10 minutes, or until tender. Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking. In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
  • In a small saucepan combine dried tomatoes and water to cover and bring water to a boil. Simmer tomatoes 2 minutes, or until softened, and drain. Set tomatoes aside until cool enough to handle and cut into thin strips.
  • In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well. Season salad with salt and pepper and serve over lettuces.

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

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

1 ½ pounds red potatoes
¾ pound fresh green beans, trimmed and snapped
¼ cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup extra virgin olive oil

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

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From thegourmetgourmand.com


MUSTARD POTATO SALAD WITH GREEN BEANS RECIPE - GOOP
1. Add potatoes to a large pot of water. Add a big pinch of salt and bring to a boil over high heat. Cook until tender but still firm (about 20 minutes). Drain and let cool slightly. 2. In a blender, combine all the ingredients for the dressing and blend on high. 3.
From goop.com


GREEN BEAN POTATO SALAD WITH ANCHOVY DRESSING - FLAVOUR ...
green beans: this potato salad with green beans will only be as good as the green beans you use. Look for fresh, crisp, tender green beans in season, or use packaged haricots verts. tomatoes: any variety of small tomatoes, like cherry tomatoes or grape tomatoes is best in this salad. hard-cooked eggs: traditional in potato salad!
From flavourandsavour.com


RED POTATO SALAD WITH GREEN BEANS & TOMATOES - COMMUNITY ...
Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add green beans and cook 5 minutes longer or until beans are crisp-tender. Drain. Rinse with cold water; drain well. Cut potatoes into 1-inch pieces. Combine potatoes, green beans, tomatoes, green onions and basil in a large bowl. Whisk together vinegar, lemon juice ...
From communitycancercenter.org


CRISPY POTATO SALAD WITH GREEN BEANS AND TANGY MAYO | FOOD ...
Allow to stand for about 4-5 minutes. Drain and put aside until needed. Heat the cooking oil in a large pot and deep fry the potatoes in batches until they become a light golden colour, drain on kitchen towel and allow to cool down slightly. In the meantime for the tangy mayo, mix all the ingredients together in a small bowl and season to taste.
From foodloversmarket.co.za


GREEN BEAN, POTATO, TOMATO AND PESTO SALAD - FRESH FOOD IN ...
1/4 cup parmesan cheese, grated. 1 pinch salt and freshly ground black pepper ( to taste) 1. Add potatoes to a pot of water. Bring to a boil and then add the green beans. Turn heat down to a simmer and cook for another 4-5 minutes or until the potatoes can be pierced with a fork and the green beans are tender.
From freshfoodinaflash.com


GREEN BEAN & POTATO SALAD | FOODTALK
Insert a sharp knife into a potato to test it. When ready, the potato should slide right off the knife. Drain potatoes and rinse with cold water to cool slightly. When cool enough to handle, cut potatoes into halves or fourths depending on their size. In a large bowl, place the green beans, sliced peppers and sliced tomatoes. Add the cooled ...
From foodtalkdaily.com


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