Old Bay Potato Green Bean Salad Recipes

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GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/3 pound thin green beans, trimmed and cut into thirds
2 pounds small Yukon, white, or red skinned potatoes, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 to 4 slices smoky bacon, finely chopped
2 large shallots, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped, optional
3 tablespoons cider or wine vinegar
1 tablespoon sugar
1/4 cup chicken stock
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper

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 SALAD WITH GREEN BEANS



Potato Salad with Green Beans image

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.

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

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.

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

GREEN BEANS AND POTATO SALAD



Green Beans And Potato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds tiny new potatoes, scrubbed but not peeled
1 pound young green beans or haricots verts (French green beans), washed and trimmed
3 tablespoons extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
4 teaspoons chopped fresh thyme
1/2 cup finely chopped red onion
Salt and freshly ground black pepper to taste

Steps:

  • Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
  • In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
  • To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

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

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

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

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

A nice change from the heavy mayo-dressed potato salads. Some cooked chicken or shrimp could be added for a light one-dish meal. If your household thinks they dislike anchovies, omit them, but be sure to season the dressing well. Adapted from a recipe originally published in The NY Times, June 27, 2012. I steam the eggs, potatoes, and beans separately in a pressure cooker, using the same 2 cups of water for each. The beans take no more than 2 minutes on low pressure, the quartered potatoes take 6 minutes on high, and the eggs take 6 minutes on low.

Provided by zeldaz51

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs medium potatoes, preferably Yukon Gold or Yellow Finn
salt and pepper
1 bay leaf
1 large thyme, sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 small romano cheese or 1 small wax bean
4 large eggs, hard-cooked
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 -8 anchovy fillets, for garnish (optional)

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.
  • 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.

Nutrition Facts : Calories 801.3, Fat 25.4, SaturatedFat 4.4, Cholesterol 186, Sodium 199, Carbohydrate 114, Fiber 33.9, Sugar 2, Protein 32.6

ROASTED POTATO & GREEN BEAN SALAD



Roasted Potato & Green Bean Salad image

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

ROASTED POTATO AND GREEN BEAN SALAD



Roasted Potato and Green Bean Salad image

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

Provided by kolibri

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Steps:

  • Cut the potatoes into wedges and put them on to a baking sheet.
  • Drizzle them with olive oil and sprinkle with salt and pepper.
  • Bake about 30-40 minutes, or until they are done.
  • Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
  • Cook uncovered until the beans are crisp-tender, about 7 minutes.
  • Drain the beans and run under cold water - this preserves the lovely green colour.
  • Place them on a towel to dry.
  • Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
  • I often put it in a plastic container with a lid and just shake.
  • Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
  • You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

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

1 ½ pounds red potatoes
¾ pound fresh green beans, trimmed and snapped
¼ cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup extra virgin olive oil

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

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

OLD BAY® POTATO & GREEN BEAN SALAD



Old Bay® Potato & Green Bean Salad image

OLD BAY® Seasoning supplies one-step flavor while green beans and cucumber add crunch to this oil and vinegar dressed potato salad.

Provided by Allrecipes Member

Time 1h30m

Yield 10

Number Of Ingredients 7

3 pounds red potatoes, cut in 1-inch cubes
½ pound fresh or frozen green beans
1 cup chopped cucumber
½ cup onion, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 teaspoons Old Bay® Seasoning

Steps:

  • In a 4-quart saucepan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.
  • In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour; stir before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 27.9 g, Fat 2.9 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 225.2 mg, Sugar 2.2 g

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From italianfoodforever.com


GREEN BEAN POTATO SALAD WITH FETA AND OLIVES - INSPIRED TASTE
2019-06-27 Make Salad. Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl. Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Add the feta cheese, stir well then season with salt and pepper. Pour over salad and toss to coat. Set the salad aside and wait 15 minutes before serving.
From inspiredtaste.net


ROASTED POTATO AND GREEN BEAN SALAD RECIPE - CHEF CINDY
2019-08-15 Preheat the oven to 350°. Prepare the green beans. Place the potatoes and garlic on a parchment lined baking sheet and roast for 20 – 30 min until golden brown.
From chefcindy.com


POTATO AND GREEN BEAN SALAD - CHEZ US
2018-09-19 Season to taste with salt and pepper. Peel the potatoes and cut into 1/2″ pieces. Place the potatoes and green beans into a serving bowl. Using your hands lightly toss with the vinaigrette. Bring a medium-sized saucepan full of water to a boil. Add the eggs and cook for 7 minutes. Cool the eggs in ice water.
From chezus.com


GREEN BEAN-POTATO SALAD RECIPE | MYRECIPES
Add green beans, and cook 7 minutes or until potatoes are tender. Drain and rinse with cold water. Cut each potato into 8 wedges. Advertisement. Step 2. Whisk together vinegar and next 6 ingredients in a large bowl; add potato wedges and green beans, tossing gently to coat. Cover and chill 2 hours. Garnish, if desired.
From myrecipes.com


POTATO AND GREEN BEAN SALAD RECIPE - THE SPRUCE EATS
2022-05-06 The green beans and red-skinned potatoes add bright color and fresh flavor. A dressing of mayonnaise, sour cream, dill, and lemon brings all of the ingredients together in the most delicious way. For best flavor, make the salad a few hours in advance; cover the bowl and chill the salad until serving time. If there are ingredients in the recipe ...
From thespruceeats.com


TANGY POTATO-GREEN BEAN SALAD RECIPE | SOUTHERN LIVING
Step 2. Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth. Step 3. Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes.
From southernliving.com


GREEN BEAN POTATO SALAD - GIRL GONE GOURMET
2016-07-14 Add the green beans and boil them for 1-2 minutes, scoop them out with a slotted spoon, and place them in the bowl with the water and ice to stop the cooking process. Once they’ve cooled drain them in a colander. Add the potatoes to the same pot of boiling water. Boil them for 15-20 minutes, or until they are fork tender.
From girlgonegourmet.com


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