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.
THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
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.
ROCKET SALAD WITH WARM FINGERLING POTATOES, GREEN BEANS, AND PICKLED ONION
This Rocket Salad with Warm Fingerling Potatoes, Green Beans, and Pickled Red Onion, is Simple, Healthy, and Delicious!
Provided by Dora Daily
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Steam, boil, or bake potatoes until tender.
- Steam green beans until tender. Place in a bowl of cold water to cool down, and stop cooking process. You want them to be tender, but still have some bite to them.
- Combine mustard, mayo, sugar, garlic, and seasoning, and stir until combined.
- Gently toss potatoes in sauce.
- Place arugula in the bottom of serving bowl.
- Top with green beans, potatoes, and pickled onions.
- Top with nuts!
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.
GREEN BEAN AND FINGERLING POTATO SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Green Bean Chill Gourmet
Yield Serves 12 as part of a buffet
Number Of Ingredients 5
Steps:
- In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
- In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
- In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
- Serve salad warm or at room temperature.
QUICK ROCKET SALAD
Easy to make salad for those who like rocket leaves (arugula).
Provided by Anna
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 3.9 g, Fat 7.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 1.4 g
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GREEN BEAN AND FINGERLING POTATO SALAD (GF, DF OPTION)
From onelovelylife.com
Reviews 2Estimated Reading Time 2 minsServings 4
- Toss potatoes and red onion with olive oil. Spread over a baking sheet and bake at 425 degrees for 15 minutes. Turn potatoes and cook 10-15 minutes more, until skins are wrinkly and lightly browned.
- While potatoes and onions are roasting, bring a large pot of water to a boil and add green beans. Cook until green beans are desired tenderness, 3-7 minutes. Drain.
- In a small bowl, combine mustard, honey, vinegar, and a pinch of salt and pepper. Taste and add more honey, salt, or pepper as necessary.
- Toss roasted potatoes, onions and any remaining juices into a large bowl. Add green beans and vinaigrette and toss to coat. Garnish with bacon and cheese. Serve warm, cold, or room temperature.
WARM FINGERLING POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
Sodium 333mg 14%Total Carbohydrate 21g 8%
- Place potatoes in a 1-1/2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes are tender, stirring once. Drain potato mixture.
- For vinaigrette, in a screw-top jar combine the oil, shallot, vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and pepper. Cover and shake well.
- In a bowl combine potato mixture, vinaigrette, and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings.
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