Salt Cod Potato And String Bean Salad Food

GREEN BEAN AND POTATO SALAD

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.

GREEN BEAN AND POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Bring a large saucepan of water to the simmer and drop in the soaked salt cod. Cook until the salt cod starts to "open up" and flake, about 8 minutes. Remove the salt cod from the water with a slotted spoon or skimmer and let cool to room temperature. With your fingers, flake the cod into pieces of about 11/ 2 inches, removing any bones and skin as you go.
• Scrub the potatoes, place them in a large saucepan, and add enough cold, salted water to cover them by at least four fingers. Bring the water to a boil and cook the potatoes until tender but not mushy, about 35 minutes. Check them carefully toward the end of cooking and remove them before the jackets split. Once that happens, the potatoes can become waterlogged. Let the potatoes stand until they are cool enough to peel.
• While the potatoes are boiling, cook the haricots verts or string beans in a large pot of boiling salted water until al dente, tender but firm, 6 to 8 minutes. Drain and rinse very briefly under cold running water. If using the string beans, split them in half by pinching one end of the beans and pulling the halves apart, reserving any of the little beans that pop out. Set aside.
• Assemble the salad while the potatoes are still warm. Peel the potatoes, slice them about 1/ 2 inch thick, and place in a large bowl. Add the string beans, red onion, chopped parsley, and salt cod. You may add all the salt cod at this point, or set aside some of the larger pieces to decorate the top of the finished salad. Drizzle all but 3 tablespoons of the oil over the salad and toss gently, to coat the ingredients with olive oil but keep the pieces of salt cod as large as possible. Season to taste with salt and pepper.
• Beat the remaining 3 tablespoons olive oil with the vinegar and salt and pepper to taste. Arrange the salad in the center of a large platter or divide it among plates. Drizzle the vinaigrette around the salad and decorate with the reserved salt cod and parsley sprigs, if you like.

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 & 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.)

TEX-MEX THREE BEAN POTATO SALAD

Steps:

• Prepare the potatoes: Preheat oven to 450F. Slice potatoes in half, add the Onion Medley seasoning packet, drizzle with a generous amount of olive oil and stir well. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25-30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
• Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.
• Add the chopped roasted potatoes just before serving.

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.

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.

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!

ITALIAN STRING BEAN & POTATO SALAD

Steps:

• Bring a 4-quart pot of water to a boil. Salt the water.
• Add the potatoes, and cook for 7 to 8 minutes, until you can just pierce them with a fork.
• Add the beans, and cook for 8 more minutes, until beans are very tender but still have a bright green color.
• Drain potatoes and beans. Add them to a deep bowl. Spoon in the dressing, and stir to coat well.
• Stir in the lemon thyme. Season with salt and pepper. Serve warm, or chilled.

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
• Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
• In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
• Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
• Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
• Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
• Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.