Garden Fresh New Potato Bean Salad Recipes

NEW POTATO AND GREEN BEAN SALAD

New Potato and Green Bean Salad image

This is a Paula Deen recipe. This is good for BBQs, picnics, or just as a side dish for lunch or dinner. I have used tarragon Dijon in this and it came out just as wonderful.

Provided by mamadelogan

Categories Lunch/Snacks

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 (3 lb) bag new potatoes, quartered (I always use red)
1 lb fresh green beans, cut into bite-sized pieces
1/3 cup olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
Place potatoes and green beans in a serving bowl.
In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

Nutrition Facts : Calories 229.8, Fat 9.3, SaturatedFat 1.3, Sodium 180.5, Carbohydrate 33.9, Fiber 5.4, Sugar 3.2, Protein 4.6

GARDEN POTATO AND GREEN BEAN SALAD DU JARDIN

Garden Potato and Green Bean Salad Du Jardin image

Make and share this Garden Potato and Green Bean Salad Du Jardin recipe from Food.com.

Provided by katie in the UP

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 1/2 tablespoons Dijon mustard
1 small shallot, minced
1/2 teaspoon pepper
1 tablespoon orange zest
8 ounces green beans, ends trimmed and cut into 1 1/2 inch pieces
2 tablespoons salt
2 lbs red potatoes, scrubbed and cut into 1 1/2 inch pieces
1/4 cup chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped tarragon

Steps:

Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup.
Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes.
Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing.
Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.

Nutrition Facts : Calories 292.1, Fat 18.5, SaturatedFat 2.6, Sodium 2382, Carbohydrate 29, Fiber 4.3, Sugar 2.4, Protein 4.3

CLASSIC POTATO SALAD

Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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