WARM DIJON POTATO SALAD WITH GREEN BEANS
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.
OLD-FASHIONED GREEN BEANS AND POTATOES RECIPE
This tasty green bean and potato salad can be served up warm or cold, making it the perfect side dish for your next barbecue or summer meal!
Provided by Miriam Hahn,Mashed Staff
Categories sides
Time 18m
Number Of Ingredients 11
Steps:
- Quarter the potatoes if you are using the ones that are about 2 inches. If you are using larger potatoes, chop them into cubes.
- Put the cut potatoes in a medium pot and cover with water. Bring to a boil and cook for about 5 to 7 minutes until the potatoes are cooked but still firm.
- Meanwhile, trim off the ends of the green beans and chop them into 2-inch pieces. Add them to a steamer basket and place it over a pot of boiling water. Steam them for about 8 minutes.
- While the potatoes and beans are cooking, make the dressing: mix together the olive oil, vinegar, garlic, mustard, lemon zest, salt, pepper, and oregano.
- Add the cooked potatoes and green beans to a bowl and add the sliced onions.
- Top with the dressing and stir. Taste for seasonings adjust as necessary.
- Garnish with extra oregano. Eat right away or chill and serve as a cold salad.
Nutrition Facts : Calories 172 calories, Carbohydrate 26 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 7 g fat, Fiber 4 g fiber, Protein 4 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 408 mg, Sugar 3 g, TransFat 0 g
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
- In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
DIJON GREEN BEANS
I love this recipe because it combines the freshness of garden green beans with a warm and tangy dressing. It's a wonderful, quick and easy side. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
POTATO AND GREEN BEANS DIJON
A tasty medley of green beans and potatoes coated with subtly rich Dijon mustard sauce. Ideal accompaniment for meaty fare but also good for a light winter lunch with crusty bread
Provided by GT in SA
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
- Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
- Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
- Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
- Serve warm.
Nutrition Facts : Calories 232.5, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.9, Sodium 74.1, Carbohydrate 44.5, Fiber 6.5, Sugar 5, Protein 6.3
GREEN BEANS & POTATOES DIJON
This recipe was copied out of a magazine and it looks like it would really be tasty. With all the veggies coming in our gardens
Provided by Muddyboots
Categories Potato
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Quarter potatoes and boil with skins for 4 minutes. Halve fresh green beans and boil 4 minutes. Drain. Mince garlic and mix with rest of ingredients and add to potatoes and green beans. Serve warm.
Nutrition Facts : Calories 122.5, Fat 7, SaturatedFat 1, Sodium 229.6, Carbohydrate 14, Fiber 3.1, Sugar 1.6, Protein 2.3
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- 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.
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