Tarragon Green Bean Potato Salad Recipes

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TARRAGON POTATO SALAD



Tarragon Potato Salad image

Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 13

1/3 cup tarragon vinegar
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh or 2 teaspoons dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon coarsely ground pepper
1 clove garlic, finely chopped
3/4 pound green beans
10 to 12 new potatoes (1 1/2 pounds), cut into fourths
1/4 cup water
1/4 cup chopped red onion
1 small yellow bell pepper, coarsely chopped (1/2 cup)

Steps:

  • In tightly covered container, shake all Tarragon Dressing ingredients.
  • Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
  • In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Steps:

  • Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

TARRAGON GREEN BEANS



Tarragon Green Beans image

In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Kosher salt and freshly ground pepper

Steps:

  • Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
  • Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD



Potato, Green Bean, and Cherry Tomato Salad image

Categories     Salad     Potato     Tomato     Green Bean     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
  • Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
  • Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

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

TARRAGON & GREEN BEAN-POTATO SALAD



Tarragon & Green Bean-Potato Salad image

Found in CuisineTonight Sandwiches & Salads. It sounded delish and they serve it along side a King Crab Louie Sandwich.

Provided by mama smurf

Categories     Potato

Time 25m

Yield 5 cups

Number Of Ingredients 9

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 teaspoon minced fresh tarragon
1/2 a lemon, juice of
1 1/2 lbs red potatoes
1/2 lb fresh green beans, trimmed
salt and pepper

Steps:

  • Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
  • Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced, 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain, then quarter potatoes.
  • Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.

Nutrition Facts : Calories 334.8, Fat 14.3, SaturatedFat 1.1, Cholesterol 1.5, Sodium 3460.7, Carbohydrate 42.7, Fiber 13.3, Sugar 6.2, Protein 16.6

POTATO AND GREEN BEAN SALAD WITH TARRAGON AND A SIMPLE SALAD DRESSING



Potato and Green Bean Salad with Tarragon and a Simple Salad Dressing image

Provided by Marina Rizhkov

Categories     American

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside. While potatoes are simmering, add a couple of inches of water to a pot. Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking. Next whisk dressing ingredients together in a small bowl and set aside. Add potatoes, beans and tarragon to a bowl. Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing. Add slivered almonds and feta and gently mix into salad.

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.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

12 ounces tiny new potatoes
1 sprig fresh dill to yield 1 tablespoon chopped
1 sprig fresh parsley to yield 1 tablespoon chopped
2 teaspoons chopped capers
3 tablespoons low-fat sour cream
2 tablespoons nonfat yogurt
2 teaspoons tarragon vinegar
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper

Steps:

  • Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
  • Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
  • When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams

GREEN BEAN AND FINGERLING POTATO SALAD



Green Bean and Fingerling Potato Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Green Bean     Chill     Gourmet

Yield Serves 12 as part of a buffet

Number Of Ingredients 5

2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest

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.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING



Green Bean Salad With a Creamy Tarragon Dressing image

This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.

Provided by - Carla -

Categories     Onions

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs green beans
1/2 cup low-fat mayonnaise
1/3 cup herbal tarragon vinegar (Herbal Vinegar with Tarragon)
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon pepper
1 red onion, thinly sliced
freshly chopped tarragon, for garnish (optional)

Steps:

  • In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
  • Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
  • In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
  • I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
  • If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
  • Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
  • Garnish with freshly topped tarragon.
  • Serve and Enjoy!

Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

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.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Moira Hodgson

Categories     lunch, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds red-skinned potatoes
2 egg yolks
1 to 2 tablespoons tarragon vinegar (or more to taste)
1/2 teaspoon Dijon mustard
1/2 cup safflower oil
1/2 to 3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped tarragon
4 to 6 tablespoons chopped red onion

Steps:

  • Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
  • Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
  • Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
  • Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO



Green Beans and Radish Salad with Tarragon Pesto image

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

1-1/2 pounds fresh green beans, trimmed
2 cups thinly sliced radishes
1/2 cup pecan or walnut pieces, toasted
1/4 cup tarragon leaves
3 tablespoons grated Parmesan cheese
1/2 garlic clove
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons white wine vinegar
1/4 cup olive oil

Steps:

  • In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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Jun 3, 2018 - Green Bean Potato and Tarragon Salad with mustard-maple dressing. Vegetarian potato salad for Spring or Summer. Gluten-Free.
From pinterest.com


BEAN SALAD WITH TARRAGON - COOKING ONIONS
2016-09-05 Whisk together garlic, mustard, salt, vinegar and olive oil in a large bowl. Rinse and drain the beans. Stir beans, shallot and tarragon into the bowl of dressing and stir well. Allow to sit for at least 30 minutes, stirring occasionally. Wordpress Recipe Plugin by EasyRecipe.
From cookingonions.com


GREEN BEAN & POTATO SALAD ON TRIVET RECIPES
Green Bean & Potato Salad . thymeforcookingblog.com. Potatoes and fresh green beans in a bacon / cider vinaigrette. It's great served as a 'hot potato salad' but I make extra to have cold the next day. Perfect to take to summer picnics. submitted by KateZeller. green beans; picnic food; potato salad; salads; summer salads
From trivet.recipes


GREEN BEANS WITH TARRAGON - A FAMILY FEAST®
2018-08-15 Instructions. Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil. Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender. Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper.
From afamilyfeast.com


TARRAGON GREEN BEAN SALAD - RECIPE | COOKS.COM
6 (16 oz.) cans whole green beans, drained. 4 tomatoes, cut in eighths. 1 (14 oz.) can hearts of palm, drained & cut in quarters lengthwise. To Prepare Dressing: Combine all ingredients; set aside. To Prepare Green Bean Salad: Arrange green beans, tomato wedges and hearts of palm in a large bowl. Pour dressing over vegetables.
From cooks.com


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