New Potato Green Bean Salad Recipes

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.

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.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• 1. FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
• 2. Gradually whisk in oil.
• 3. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using
• 4. FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
• 5. Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
• 6. Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
• 7. Add dressing and toss to coat. Season with salt and pepper. Can be prepared 4 hours ahead, covered and let stand at room temperature.

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.)

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.

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.

MARINATED POTATO AND GREEN BEAN SALAD

Steps:

• Combine all dressing ingredients in a small bowl and whisk until well combined.
• Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
• Steam green beans in a steamer basket until tender.
• Drain under cold water to stop cooking. Set aside.
• Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
• Pour all the dressing over the potatoes and vegetables and mix gently to combine.
• Add salt and pepper to taste and serve this salad warm or room temperature.
• ENJOY!

NEW POTATO AND GREEN BEAN SALAD

Steps:

• In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
• Place potatoes and green beans in a serving bowl.
• In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

GREEN BEAN AND NEW POTATO SALAD

Steps:

• Potatoes and beans:.
• Steam potatoes for 7 minutes or until barely tender. Add green beans. Steam for 7 minutes of until just tender. Potatoes may be boiled and/or green beans cooked separately. Remove potatoes and beans to a bowl and cool for 15 minutes. (I used a cookie sheet).
• Dressing:.
• Whisk together vinegar, mustard and olive oil.
• Assemble:.
• Pour dressing over potatoes and beans. Add onion, chives, parsley. Add salt and pepper to taste. Benefits from sitting a bit.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• Make the dressing: in a bowl, combine all the ingredients except the oil.
• Slowly whisk in the oil; cover and refrigerate until ready to use.
• Make the salad: In a saucepan, bring enough salted water to cover potatoes to a boil.
• Add in potatoes, decrease heat to med-low and gently boil until tender, about 20 minutes.
• Drain and rinse under cold water to stop the cooking process; drain again; set aside to cool.
• When cool, cut potatoes into bite-size pieces and place in a large bowl.
• Add beans to the same saucepan with water to cover; bring to a boil; decrease heat to medium; cook beans until tender crisp, about 5 minutes.
• Drain under cold water to stop the cooking process; pat dry, cut in half, and add to the bowl with the potatoes.
• Add in onion, basil, and parsley; toss with Dijon dressing; season to taste with salt and pepper.
• Cover and refrigerate at least 6 hours; serve cold or at room temperature.

POTATO, GREEN BEAN, AND BASIL SALAD

Steps:

• Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
• Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

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.