Red Potato And Green Bean Salad With Dijon Vinaigrette Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE



Potato and Green Bean Salad with Dijon Vinaigrette image

A twist on potato salad with green beans and no mayo.

Provided by Liz Berg

Categories     125+ Best Salad Recipes

Time 25m

Number Of Ingredients 12

1 1/2 pounds new potatoes
3/4 cup fresh green beans, trimmed and snapped in half
1 small red onion, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup good quality balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 cloves of garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil
1/4 cup chopped fresh basil

Steps:

  • Place potatoes in a pot with well-salted water. Cook until tender, drain and allow to cool slightly.
  • Steam green beans until just tender, rinse in cold water to stop the cooking process.
  • Cut potatoes in half and place in a bowl. Add beans and onions.
  • Make the dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic, and Worcestershire. Continue whisking while slowly adding olive oil.
  • Add dressing to potato mixture and sprinkle with basil. Toss gently to combine.
  • Serve at room temperature.

Nutrition Facts : Calories 217 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 380 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

WARM DIJON POTATO SALAD WITH GREEN BEANS



Warm Dijon Potato Salad with Green Beans image

Provided by Dave Lieberman

Categories     side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

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.

POTATO GREEN BEAN SALAD



Potato Green Bean Salad image

Potato green bean salad with cherry tomatoes in red wine vinegar, parsley, and basil vinaigrette.

Provided by James

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 11

3 pounds potatoes (cut into 1.5" cubes)
3/4 pound green beans (stems removed and cut into 3" pieces)
1 pint cherry tomatoes (halved)
1 medium red onion (thinly sliced)
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup basil (chopped)
1/4 cup parsley (minced)
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard

Steps:

  • In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and herbs. Add the red onions into the bowl, mix, and set aside.
  • Bring a large pot of salted (2 Tbsp kosher salt) water to a boil. Once boiling add in the potatoes and cook for 7 minutes. Add in the green beans and continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
  • Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
  • Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required.
  • Finally, add the cherry tomatoes on top and serve. Enjoy!

Nutrition Facts : Calories 341 kcal, Carbohydrate 44 g, Protein 5.6 g, Fat 17.3 g, SaturatedFat 2.5 g, Sodium 419 mg, Fiber 8.5 g, Sugar 5.9 g, ServingSize 1 serving

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

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

RED POTATOES & GREEN BEAN SALAD WITH DIJON VINAIGRETTE



Red Potatoes & Green Bean Salad With Dijon Vinaigrette image

Very good side dish! Can be made 1 day ahead! Given to me by my friend across the street, she got this from a Bon Appetit magazine. She is a wonderful cook!

Provided by Beaner in Washington

Categories     Beans

Time 36m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces green beans, trimmed cut into 1 1/2 inch pieces
3 lbs small red potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra virgin olive oil
2 tablespoons chopped fresh parsley

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& pepper.
  • Can be made 1 day ahead.
  • Cover& refrigerate.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 407.4, Fat 24.4, SaturatedFat 3.4, Sodium 46.1, Carbohydrate 43.2, Fiber 6.1, Sugar 3.1, Protein 5.5

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE



Red Potato and Green Bean Salad with Dijon Vinaigrette image

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

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

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.

RED POTATO SALAD DIJON



Red Potato Salad Dijon image

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.

Provided by David Tanis

Categories     salads and dressings

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
  • Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
  • To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
  • When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
  • Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE



Potato and Green Bean Salad With Balsamic Vinaigrette image

This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes (cooked until tender)
1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
1 medium sweet onion, coarsly chopped
1/4 cup fresh basil leaf
1/4 cup balsamic vinegar
2 cloves chopped garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

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.

Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3

More about "red potato and green bean salad with dijon vinaigrette food"

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
red-potato-and-green-bean-salad-with-dijon-vinaigrette image
Web Apr 7, 2008 Ingredients 6 Servings 8 ounces green beans, trimmed, cut into 1 1/2-inch pieces 3 pounds small red-skinned potatoes, unpeeled, …
From bonappetit.com
3.9/5 (9)
Servings 6
  • 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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Serve cold or at room temperature.


ROASTED POTATO & GREEN BEAN SALAD WITH DIJON …
roasted-potato-green-bean-salad-with-dijon image
Web Ingredients 5 small yukon gold potatoes, chopped 2 1/2 cups green beans, ends trimmed 2 zucchini, sliced 2 1/2 cups cooked kidney beans 1/4 cup sun dried tomatoes (drained if packed in oil) 1/4 cup + 2 tbsp extra virgin …
From thewheatlesskitchen.com


RED POTATO & GREEN BEAN SALAD WITH DIJON VINAIGRETTE
red-potato-green-bean-salad-with-dijon-vinaigrette image
Web Jun 3, 2015 Red Potato & Green Bean Salad with Dijon Vinaigrette. Makes 6-8 servings. Prep Time: 25 minutes. Ingredients. 8 ounces green beans, ends trimmed, cut into 1 1/2 inch pieces. 3 pounds small red …
From unwrittenrecipes.com


GREEN BEAN POTATO SALAD WITH BALSAMIC-DIJON DRESSING
green-bean-potato-salad-with-balsamic-dijon-dressing image
Web Oct 4, 2015 Add the green beans and cook for another 4-5 minutes. Drain water. Cut potatoes into quarters and put in a large mixing bowl with the green beans and red onions. Season with salt and pepper. Whisk …
From thefoodieaffair.com


RED POTATO SALAD WITH DIJON VINAIGRETTE • GOOD THYME …
red-potato-salad-with-dijon-vinaigrette-good-thyme image
Web May 13, 2017 20 mins Cook time 12 mins Total time 32 mins Author: Good Thyme Kitchen Serves: 6 Ingredients 1 package tricilor mini bell peppers - the grocery store sells them pre-bagged 1 Tbsp dijon mustard 3 Tbsp …
From goodthymekitchen.com


BABY POTATO AND GREEN BEAN SALAD - GIVE IT SOME THYME
Web Apr 6, 2018 Toss gently and let stand 5 minutes. Whisk vinegar, lemon juice, and mustard in a small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Let cool …
From giveitsomethyme.com


POTATO AND GREEN BEAN SALAD WITH MUSTARD VINAIGRETTE
Web Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, toss the cubed potatoes with olive oil, salt and pepper.
From farmflavor.com


ROASTED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Web Sep 1, 2020 Ingredients: 1 shallot, minced 1 Tbsp. olive oil 1 ½ lb. green beans, ends trimmed and cut in half, blanched in boiling water and shocked 2 lb. redskin potatoes, …
From local-matters.org


RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Web Apr 19, 2021 Ingredients Half a pound of green beans, trimmed and cut into 1-2" size pieces 3 pounds small red potatoes, unpeeled and cut in about 1-2" size cubes 2T dry …
From tc.farm


GREEN BEAN POTATO SALAD WITH LEMON DIJON VINAIGRETTE - A VIRTUAL …
Web Oct 12, 2021 Hearty, tangy and super-delicious Green Bean Potato Salad made with fresh green beans, new potatoes, red peppers and a lemon caper dijon vinaigrette. …
From avirtualvegan.com


JAPANESE POTATO SALAD WITH MENTAIKO RECIPE - NYT COOKING
Web Jun 16, 2023 Immediately sprinkle with vinegar and sugar. Set aside until completely cool, at least 15 minutes. Transfer the eggs to a bowl of ice water and peel when completely …
From cooking.nytimes.com


GREEN BEAN SALAD WITH DIJON VINAIGRETTE - DESOCIO IN THE KITCHEN
Web May 22, 2021 Bring a large pot of water to a boil and stir in two tablespoons of salt. Add the green beans and cook 2 minutes. Meanwhile, prepare a large bowl of ice water. Using a …
From desociointhekitchen.com


POTATO & GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Web Ingredients: 2 lbs. small red potatoes, unpeeled, scrubbed, cut into ¼” thick slices 1 lb. green beans / haricots verts, trimmed 2 T. table salt 2 garlic cloves, minced 2 T. + 1 t. …
From sustainablesolano.org


Related Search