GARDEN FRESH POTATO SALAD
A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GARDEN-FRESH NEW POTATO & BEAN SALAD
What really makes this tasty, picnic-perfect salad stand out? The mix of dill and coarse ground mustard, which adds a tangy kick to the beans and potatoes.
Provided by My Food and Family
Categories Home
Time 37m
Yield 12 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Mix dressing and mustard in large bowl until blended.
- Add remaining ingredients; toss lightly.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
GARDEN BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Soak the diced onion in cold water, 10 minutes.
- Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
- Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
- Before serving, stir the parsley and chives into the salad and season with salt and pepper.
GARDEN POTATO AND GREEN BEAN SALAD DU JARDIN
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
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
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-BEAN SALAD WITH HERB DRESSING
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
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
NEW POTATO AND GREEN BEAN SALAD
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
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
GREEN BEAN AND POTATO SALAD
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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.
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
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
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