Potato Salad With Olives Green Beans And Red Onion Recipes

ROSETTA'S GREEN BEAN AND POTATO SALAD

Steps:

• Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
• Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
• When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

POTATO SALAD WITH OLIVES, GREEN BEANS AND RED ONION

Steps:

• Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
• *Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

POTATO AND GREEN BEAN SALAD

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.

GREEN BEAN AND POTATO SALAD

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.

WARM GREEN BEAN & POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

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.

ROASTED POTATO & GREEN BEAN SALAD

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.