Red Potato And Green Bean Salad With Dijon Vinaigrette

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.

Recipe From allrecipes.com

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
Calories175.9 calories
Carbohydrate17.3 g
Fat11.3 g
Fiber2.4 g
Protein1.9 g
SaturatedFat1.6 g
Sodium97.3 mg
Sugar2.4 g

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 DIJON POTATO SALAD WITH GREEN BEANS



Warm Dijon Potato Salad with Green Beans image

Recipe From foodnetwork.com

Provided by Dave Lieberman

Categories     side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
  • Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
  • In a mixing bowl combine the remaining ingredients and whisk until smooth.
  • Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     salads and dressings

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like 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 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional
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Calories307
UnsaturatedFat12 grams
Carbohydrate34 grams
Fat16 grams
Fiber6 grams
Protein10 grams
SaturatedFat3 grams
Sodium681 milligrams
Sugar4 grams
TransFat0 grams

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. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
  • 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. Dress the arugula and send it to the table separately.

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Recipe From cooking.nytimes.com

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper
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Calories209
UnsaturatedFat9 grams
Carbohydrate25 grams
Fat11 grams
Fiber4 grams
Protein3 grams
SaturatedFat2 grams
Sodium396 milligrams
Sugar1 gram
TransFat0 grams

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE



Red Potato and Green Bean Salad with Dijon Vinaigrette image

Recipe From epicurious.com

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

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

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.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE



RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE image

Recipe From epicurious.com

Categories     Salad     Potato     Vegetable

Yield 6 servings

Number Of Ingredients 8

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped (or red onion for color or any onion you have will do for that matter)
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

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.

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Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half. Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil. Add the potatoes to the vinaigrette, and mix gently but thoroughly ...
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