WARM GREEN BEAN & POTATO SALAD
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
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
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.
WARM POTATO & GREEN BEAN SALAD WITH A SOFT EGG
A satisfyingly seasonal salad
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
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.
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.
FRENCH POTATO AND GREEN BEAN SALAD
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
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
NEW POTATO & GREEN BEAN SALAD
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
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
WARM GREEN BEAN, BACON & POTATO SALAD
This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.
Provided by Motley Oklahoman
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
- Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
More about "warm potato green bean salad with a soft egg food"
POTATO, EGG AND GREEN BEAN SALAD - CAFE DELITES
From cafedelites.com
Servings 6Estimated Reading Time 2 mins
- Bring potatoes and eggs to the boil in salted water for 8-10 minutes, or until the potatoes are just beginning to soften. Remove eggs with a slotted spoon and place in a bowl filled with cold water to stop the cooking process. *See Notes. (You may need to rinse and refill if the water becomes to warm, or they will continue to cook).
- Add the green beans to the pot of potatoes and continue to boil until the potatoes have cooked through (pierce with a fork to test), and the green beans have changed in colour to a vibrant green. (Optional: Remove the green beans earlier during cook time if you like them tender-crisp, and place them in a bowl of cold water).
- Drain the potatoes and green beans; transfer to a large bowl and fill with cold water and ice, again to stop the cooking process.
- Meanwhile, whisk the olive oil, lemon juice and salt together. When the potatoes have cooled, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.
POTATO AND GREEN BEAN SALAD • SALT & LAVENDER
From saltandlavender.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 40 mins
- Prep your little potatoes (boil them for about 15 min or until they're cooked), steam the beans or boil them until they're tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you're coordinated. ;)
POTATO, EGG & GREEN BEAN SALAD | THE ENGLISH KITCHEN
From theenglishkitchen.co
HEARTY POTATO, EGG AND GREEN BEAN SALAD RECIPE
From home-ec101.com
WARM POTATO SALAD - DAMN DELICIOUS
From damndelicious.net
POTATO AND GREEN BEAN SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO AND GREEN BEAN SALAD | HEALTHY RECIPES | TESCO …
From realfood.tesco.com
GREEN BEAN POTATO SALAD - GIRL GONE GOURMET
From girlgonegourmet.com
FRENCH POTATO SALAD – LEITE'S CULINARIA
From leitesculinaria.com
WARM POTATO, RADISH AND BEAN SALAD WITH EGGS, OLIVES AND S... / …
From riverford.co.uk
WARM FINGERLING POTATO AND GREEN BEAN SALAD
From tastykitchen.com
GREEN BEAN SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GREEN BEAN & POTATO SALAD WITH EGGS, GREEN HERBS & OLIVES
From riverford.co.uk
LEMONY GREEN BEAN AND GOAT CHEESE SALAD | MORE TIME AT THE TABLE
From moretimeatthetable.com
PENNE & POTATO SALAD & 30 MORE POTATO SALAD RECIPES
From blog.thenibble.com
WARM POTATO GREEN BEAN SALAD - FRAMEDCOOKS.COM
From framedcooks.com
NEW POTATO SALAD | POTATO SALAD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
HOT GERMAN POTATO SALAD - POTATO CASSEROLE - TIDYMOM®
From tidymom.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love