Dilled Potato Bean Salad Recipes

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DILLED POTATO-BEAN SALAD



Dilled Potato-Bean Salad image

Looking for a simple side to serve a crowd? Check out this warm potato salad, including kidney beans, ready to serve in 35 minutes.

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 10

2 lb small red potatoes, cut into 1/8-inch slices
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped fresh dill weed
2 medium green onions, sliced (2 tablespoons)
1 can (15 oz) dark red kidney beans, drained, rinsed
4 hard-cooked eggs, halved lengthwise, sliced

Steps:

  • In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
  • Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  • In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.

Nutrition Facts : ServingSize 14 servings

DILLED POTATO-BEAN SALAD



Dilled Potato-Bean Salad image

Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 10

2 lb small red potatoes, cut into 1/8-inch slices
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped fresh dill weed
2 medium green onions, sliced (2 tablespoons)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 hard-cooked eggs, halved lengthwise, sliced

Steps:

  • In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
  • Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  • In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 200 mg, Sugar 1 g, TransFat 0 g

DILLED POTATO SALAD



Dilled Potato Salad image

Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

4 medium red potatoes (about 2 lb), peeled and diced
4 hard-cooked eggs, chopped
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/3 cup milk
1 teaspoon white wine vinegar
1/2 teaspoon yellow mustard

Steps:

  • Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
  • In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

POTATO-BEAN SALAD WITH HERB DRESSING



Potato-Bean Salad with Herb Dressing image

My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; 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; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

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

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

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.

DILL POTATO SALAD



Dill Potato Salad image

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Provided by sal

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h5m

Yield 6

Number Of Ingredients 7

7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  • Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  • Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g

DILLED POTATO SALAD



Dilled Potato Salad image

What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

Steps:

  • In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.

Nutrition Facts :

DILLED POTATO SALAD



Dilled Potato Salad image

Make and share this Dilled Potato Salad recipe from Food.com.

Provided by FDADELKARIM

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs baby red potatoes (14-16)
3/4 cup Italian dressing
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 cup green onion, chopped
3 hard-boiled eggs, peeled & chopped

Steps:

  • Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
  • Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
  • Cover & refrigerate at least 2 hours.

Nutrition Facts : Calories 242.1, Fat 11.1, SaturatedFat 2.2, Cholesterol 106, Sodium 720.5, Carbohydrate 30.1, Fiber 3.4, Sugar 4, Protein 6.4

DILLY BEAN POTATO SALAD



Dilly Bean Potato Salad image

Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

Provided by Kevin West

Categories     Salad     Egg     Potato     Side     Fourth of July     Graduation     Backyard BBQ     Dinner     Lunch     Mayonnaise     Green Bean     Dill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
6 tablespoons (or more) red wine vinegar
Kosher salt
3 pounds baby Yukon Gold potatoes
Freshly ground black pepper
1 cup (or more) mayonnaise
1 large pinch of smoked paprika
3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
1 cup Dilly Beans , cut crosswise into 2" pieces
2-3 large hard-boiled eggs, peeled, quartered
3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Steps:

  • Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
  • Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
  • Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

DILLED POTATO AND GREEN BEAN SALAD



Dilled Potato and Green Bean Salad image

Make and share this Dilled Potato and Green Bean Salad recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs small red new potatoes
1 lb slender fresh green beans
1/4 cup crisco vegetable oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/3 cup green onion, chopped
2 celery ribs, chopped
2 hard-boiled eggs, chopped
3/4 cup mayonnaise
1 1/2 teaspoons dried dill weed
salt and pepper

Steps:

  • Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly.
  • Leaving skins on, quarter each potato. Place in medium serving bowl.
  • In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
  • In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.
  • Stir onion, celery and hard-cooked eggs into potato mixture.
  • In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours.
  • Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 550.6, Fat 31.2, SaturatedFat 4.8, Cholesterol 117.2, Sodium 968.3, Carbohydrate 61.2, Fiber 9.5, Sugar 8, Protein 10.6

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

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DILLY BEAN POTATO SALAD RECIPE | BON APPéTIT
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4.5/5 (9)
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  • Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
  • Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
  • Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.


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