Green Bean Potato And Leek Salad Recipes

GREEN BEAN, POTATO AND LEEK SALAD

Steps:

• Prepare the vinaigrette by whisking the olive oil, red wine vinegar, Dijon mustard, garlic and black pepper together. Set aside. Thoroughly wash potatoes. Cut in half lengthwise, then each half into thirds or quarters (depending on their length) and place in a large pot of cold water. Add salt to water and bring to boil. Reduce heat and cook at a slow boil for about 15 minutes - until fork tender. Trim ends off green beans and cut into 1-inch pieces. Trim the woody ends off of asparagus and cut into 1-inch pieces. Bring another pot of water to a boil then add green beans and asparagus. Cook for 4 minutes, remove from water and place in an ice water bath. Let them cool completely. Drain potatoes when they are done cooking and place in a large serving bowl. While they are still warm add half of the vinaigrette and toss to coat. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add leeks, salt and pepper and saute until tender and fragrant (about 7 minutes). Drain green beans and asparagus from ice water bath and pat with a towel until they are mostly dry. Add green beans, asparagus, leeks and toasted pecans to the bowl of potatoes. Toss with the remaining vinaigrette. Sprinkle with freshly chopped parsley and a little salt and pepper and serve.

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.

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.

GREEN BEAN, POTATO AND LEEK SALAD

Steps:

• Prepare the vinaigrette by whisking the olive oil, red wine vinegar, Dijon mustard, garlic and black pepper together. Set aside. Thoroughly wash potatoes. Cut in half lengthwise, then each half into thirds or quarters (depending on their length) and place in a large pot of cold water. Add salt to water and bring to boil. Reduce heat and cook at a slow boil for about 15 minutes - until fork tender. Trim ends off green beans and cut into 1-inch pieces. Trim the woody ends off of asparagus and cut into 1-inch pieces. Bring another pot of water to a boil then add green beans and asparagus. Cook for 4 minutes, remove from water and place in an ice water bath. Let them cool completely. Drain potatoes when they are done cooking and place in a large serving bowl. While they are still warm add half of the vinaigrette and toss to coat. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add leeks, salt and pepper and saute until tender and fragrant (about 7 minutes). Drain green beans and asparagus from ice water bath and pat with a towel until they are mostly dry. Add green beans, asparagus, leeks and toasted pecans to the bowl of potatoes. Toss with the remaining vinaigrette. Sprinkle with freshly chopped parsley and a little salt and pepper and serve.

GREEN BEAN, POTATO AND LEEK SALAD

Steps:

• Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.
• Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

GREEN BEAN AND POTATO SALAD

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.

MINTED POTATO & GREEN BEAN SALAD

Steps:

• Boil the potatoes for 15 mins or until tender. When the potatoes have 5 mins cooking time left, tip the beans into the boiling water. Drain and cool under cold running water.
• Meanwhile, finely slice the shallots or onion. Place in a bowl and sprinkle with the vinegar and oil then leave for 5 mins. Toss potatoes and beans in with the shallots and sprinkle with the mint.

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.