String Bean And Potato Salad Recipes

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are "fork" tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through.
• While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little. Cut them in half.
• In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed.
• This salad is good now, but will be better if you let it sit for at least 1 hour. Enough time to transport it to the game!

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
• Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
• Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

GREEN BEAN AND FINGERLING POTATO SALAD

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.

CHILLED GREEN BEAN AND RED POTATO SALAD

Steps:

• Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes.
• Drain and cool with cold water.
• Cook potatoes until fork tender.
• Cool and place in bowl with beans and peppers.
• Whisk together remaining ingredients and pour over vegetables.
• Toss gently and refrigerate for 1 hour.

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.

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.

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.

GREEN BEAN AND POTATO SALAD

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.

GREEN BEAN AND POTATO SALAD

Steps:

• Prepare dressing ingredients in bottom of a bowl, and whisk together.
• Boil new potatoes 25 minutes.
• When cool, peel and dice.
• Parboil green beans (about 5 minutes), stop cooking in cold water.
• Add vegetables to dressing, and mix.
• Can serve at room temperature or cold.

NEW POTATO & GREEN BEAN SALAD

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.)

POTATO SALAD WITH GREEN BEANS AND TOMATOES

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.

GREEN BEANS AND POTATO SALAD

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.

WARM GREEN BEAN AND POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
• Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.