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
POTATO AND GREEN BEAN SALAD
This Potato and Green Bean Salad with balsamic vinaigrette is a delicious mayo-free potato salad, perfect for potlucks and a great side dish with anything you're grilling!
Provided by Gina
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Cook potatoes in a large pot of salted water until tender, about 25 to 30 minutes.
- In a second pot, cover string beans with water and boil until string beans are tender, 6 to 7 minutes. Drain then quickly run under cold water to prevent them from overcooking.
- When the potatoes are done, drain.
- In a large bowl, combine balsamic, oil, salt and pepper.
- Add the potatoes, green beans, scallions and olives. Mix well and serve room temperature.
Nutrition Facts : ServingSize 3 /4 cup, Calories 153 kcal, Carbohydrate 25 g, Protein 3 g, Fat 5 g, SaturatedFat 0.5 g, Sodium 800 mg, Fiber 5 g, Sugar 2.5 g
POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE
This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, green beans, onion and basil.
- Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
- Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
- Season with salt and pepper to taste.
- Serve chilled or room temperature.
Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
GREEN BEAN & BALSAMIC SALAD
Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it's a smart side dish for outdoor meals. -Amanda Smith, Lexington, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.
Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
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.
WARM POTATO AND GREEN BEAN SALAD
Provided by Marian Burros
Categories weekday, salads and dressings, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes; do not peel. Cover with water, and boil in covered pot until tender, about 20 minutes.
- Wash green beans and trim ends.
- Chop onion.
- In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste. Add onion.
- Five to seven minutes before potatoes are cooked, add the green beans. Cook until beans are tender but still crisp.
- When the potatoes and beans are cooked, drain them. Cut the potatoes in quarters and the beans in half. Stir into dressing. Season with salt and pepper to taste. Mix well and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 11 grams, TransFat 0 grams
GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!
This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)
Provided by Koechin Chef
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
- Remove with a slotted spoon and set aside until cool enough to peel.
- Cook the green beans in the same water and boil for 5 minutes.
- Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
- Remove the skillet from the heat.
- Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
- Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
- Add the contents of the skillet.
- Toss well to combine.
- Taste for more pepper or salt and serve warm.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.2, Cholesterol 19.3, Sodium 246.5, Carbohydrate 18.4, Fiber 4.2, Sugar 1.6, Protein 6.3
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