Red Potatoes Green Bean Salad With Dijon Vinaigrette Food

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.

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.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

POTATO GREEN BEAN SALAD

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!

BABY POTATO AND GREEN BEAN SALAD

Steps:

• Cook beans in a saucepan of boiling, salted water until crisp-tender, 3-4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
• Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain then transfer to a large bowl.
• Drizzle vermouth over hot potatoes. 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 completely.
• Mix in green beans, tomatoes, shallots, feta and parsley with potatoes. Season to taste with salt and pepper.
• Transfer to serving bowl and top with green onions, if desired.

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

POTATO AND GREEN BEAN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• 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. Transfer to the prepared baking sheet and roast for about 30 minutes. Remove from the oven and add the frozen green beans. Toss with the potatoes and roast for an additional 5 to 8 minutes. Set aside and allow to cool to room temperature.. Meanwhile, prepare the vinaigrette. In a large bowl, whisk together all the vinaigrette ingredients. Add the cooled potatoes and green beans and toss to combine. Cover and chill in the refrigerator until ready to serve.

POTATO SALAD WITH GREEN BEANS AND ASPARAGUS

Steps:

• Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
• Trim green bean ends and cut green beans in half.
• Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
• While potatoes are cooking, bring another pot of water to a boil. Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
• Prepare and ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
• Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
• Mince red onion and set aside.
• Mince the parsley and set aside.
• Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
• Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
• Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.

GREEN BEAN AND POTATO SALAD

Steps:

• Place clean potatoes in a large pot of water (covering potatoes by 1/2 inch). Bring to a boil and reduce heat to a simmer (soft boil) for about 10 minutes. 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 together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour about 3/4 of the dressing over the salad and fold into salad ingredients. Add more vinaigrette to suit your preference.

RED POTATO SALAD DIJON

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.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

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.

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.

POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

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.

GREEN BEAN & POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Whish together first six ingredients in small bowl; season with salt and pepper and set aside. Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 5-8 minutes. Remove potatoes with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool 20-30 minutes. Boil green beans in same pot of water until tender, 4-5 minutes. Transfer green beans to a large bowl, and toss with remaining vinaigrette; set aside to cool. Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel lined plate. Gently stir potatoes into green beans. Season with salt and pepper and top with bacon. For a vegetarian version, simply omit bacon.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.