Green Bean And New Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

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

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

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



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

NEW POTATO & GREEN BEAN SALAD



New potato & green bean salad image

Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

Provided by Sara Buenfeld

Categories     Side dish

Time 18m

Number Of Ingredients 7

500g medium new potato (Jersey royals if you can get them), thickly sliced
200g green bean , trimmed
1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions , thinly sliced

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.)

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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.

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

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.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN BEANS AND POTATO SALAD



Green Beans And Potato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds tiny new potatoes, scrubbed but not peeled
1 pound young green beans or haricots verts (French green beans), washed and trimmed
3 tablespoons extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
4 teaspoons chopped fresh thyme
1/2 cup finely chopped red onion
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

More about "green bean and new potato salad recipes"

FRENCH-STYLE POTATO AND GREEN BEAN SALAD - PARDON YOUR FRENCH
Web May 1, 2023 Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine. Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette.
From pardonyourfrench.com
See details


GREEK-STYLE POTATO & GREEN BEAN SALAD - DIMITRAS DISHES
Web Mar 22, 2021 Instructions. Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium.
From dimitrasdishes.com
See details


POTATO GREEN BEAN SALAD - SIP AND FEAST
Web Jun 14, 2019 Slice 1 medium red onion into thin slices as shown. Finely chop a 1/4 cup of fresh parsley and a 1/4 cup of fresh basil. Slice the cherry tomatoes in half. Clean and chop the potatoes into fairly large pieces. About 1 1/2″ cubes or slightly larger is fine. The measurement is not critical.
From sipandfeast.com
See details


GREEN BEAN AND POTATO SALAD RECIPE | RECIPES.NET
Web Nov 12, 2023 Fill a large pot with water and bring to a boil. Add the green beans and cook for 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to cool and stop the cooking process.
From recipes.net
See details


STRING BEAN AND POTATO SALAD - LIDIA - LIDIA'S ITALY
Web 3 tablespoons white wine vinegar ¼ teaspoon salt Freshly ground pepper to taste 1 small red onion, thinly sliced Cookbook La Cucina di Lidia (Softcover) buy now Directions Boil the potatoes in 2 quarts of salted water for 20 minutes.
From lidiasitaly.com
See details


LIDIA BASTIANICH'S STRING BEAN AND POTATO SALAD RECIPE - TODAY
Web Mar 27, 2017 1. Boil the potatoes in 2 quarts of salted water for 20 minutes. Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender. 2. Strain into a colander, remove and set...
From today.com
See details


POTATO AND GREEN BEAN SALAD - SKINNYTASTE
Web May 10, 2019 Protein:3 Carbs:25 Fat:5 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! Course: Side Dish Cuisine: American Prep: 10 minutes mins Cook: 30 minutes mins Total: 40 minutes mins Print Rate Pin Save WW Points Yield: 12 …
From skinnytaste.com
See details


BEST GREEN BEAN AND POTATO SALAD RECIPES - FOOD NETWORK …
Web Feb 4, 2022 Step 1. Whisk together the mustard, vinegar, salt and pepper and slowly add the oil to form an emulsion. Step 2. Cover potatoes with enough salted water to cover by 1-inch. Bring to a boil and simmer for about 15 to 20 minutes or until tender. Drain well. Toss with some of the dressing while they are still hot and set aside.
From foodnetwork.ca
See details


FRENCH-INSPIRED GREEN BEAN POTATO SALAD - MINIMALIST BAKER
Web In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs. Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs.
From minimalistbaker.com
See details


PAULA DEEN: NEW POTATO & GREEN BEAN SALAD RECIPE - SERVES 12
Web Ingredients 1 (3-lb) bag new potatoes quartered 1 lb fresh green beans cut into bite-sized pieces 1/3 cup olive oil 2 1/2 tablespoons white wine vinegar 1 tablespoon dijon mustard 1/4 teaspoon dried dill 1/2 teaspoon salt 1/2 teaspoon black pepper Directions In a large saucepan, add potatoes to enough water to cover.
From pauladeen.com
See details


GREEN BEAN AND NEW POTATO SALAD - THAT SKINNY CHICK
Web Nov 1, 2022 Cook the potatoes in well-salted water until tender, cool slightly, and slice each in half. Steam green beans until just tender, and rinse in cold water to stop the cooking process. Cut into bite-sized pieces. Add potatoes, beans, and onions to a bowl.
From thatskinnychickcanbake.com
See details


POTATO AND GREEN BEAN SALAD RECIPE - THE SPRUCE EATS
Web May 18, 2022 Diana Rattray Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 8 servings 25 ratings Add a comment Save Recipe If you're looking for something a little different in a potato salad, this potato and green bean combo is an excellent choice. The green beans and red-skinned potatoes add bright color and fresh flavor.
From thespruceeats.com
See details


MOM'S GREEN BEAN AND NEW POTATO SALAD - SUGARLOVESPICES
Web Aug 16, 2018 Instructions. Wash potatoes and trim beans. Bring a large pot of water to boil. Place potatoes in and cook for 13 minutes. Add in green beans and cook for an additional 5 minutes, drain and set aside. In a large saute pan or wok heat up olive oil. Place in potatoes and beans and saute for about 5 minutes.
From sugarlovespices.com
See details


NEW POTATO & GREEN BEAN SALAD RECIPE | RECIPES.NET
Web Sep 16, 2023 In a large pot, bring water to a boil. Add the new potatoes and cook for 10-12 minutes until tender. Drain and let cool. In the same pot, bring more water to a boil.
From recipes.net
See details


NEW POTATO AND GREEN BEAN SALAD RECIPE RECIPE | RECIPES.NET
Web Nov 12, 2023 Preparation: 15 minutes Cooking: 20 minutes Total: 35 minutes Serves: People Ingredients 1 pound new potatoes, halved 8 ounces green beans, trimmed 1/4 cup red onion, finely chopped 2 tablespoons parsley, chopped 1 tablespoon Dijon mustard 2 tablespoons apple cider vinegar 1/4 cup olive oil Salt and pepper to taste Instructions
From recipes.net
See details


FRENCH-STYLE POTATO AND GREEN BEAN SALAD IN 2023 | WHOLE FOOD RECIPES ...
Web French-Style Potato and Green Bean Salad. With crisp greens and tender potatoes, this French-Style Potato and Green Bean Salad is a satisfying yet light salad that yields bold Mediterranean flavors. As per French tradition, it is not …
From pinterest.com
See details


GREEN BEAN POTATO SALAD - GIRL GONE GOURMET
Web Jul 14, 2016 5 from 9 reviews Switch up the old mayo-based potato salad for this fresh and flavorful one that has a Dijon dressing and fresh green beans.
From girlgonegourmet.com
See details


Related Search