Best 4 Green Beans And Potato Salad Recipes
Indulge in a delightful culinary journey with our Green Beans and Potato Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad combines crisp green beans, tender potatoes, and a medley of fresh herbs, enveloped in a creamy and tangy dressing. Discover a symphony of flavors and textures in each bite, as the sweetness of the green beans harmonizes with the earthy potatoes, while the tangy dressing adds a refreshing zest. This versatile salad is perfect for potlucks, picnics, or as a light and refreshing side dish. Elevate your culinary skills with our detailed recipe, featuring step-by-step instructions and helpful tips.
In addition to the Green Beans and Potato Salad, our article offers a delightful collection of other tempting recipes to satisfy your cravings. Embark on a culinary adventure with our Classic Potato Salad, a timeless dish that showcases the perfect balance of creamy and tangy flavors. For a lighter option, try our Mediterranean Chickpea Salad, a vibrant and flavorful blend of chickpeas, fresh vegetables, and a tangy dressing. Transport your taste buds to the vibrant streets of Mexico with our Mexican Street Corn Salad, a tantalizing combination of grilled corn, creamy mayonnaise, and a sprinkle of chili powder. And for a taste of the tropics, our Tropical Fruit Salad is a refreshing and colorful medley of exotic fruits, drizzled with a sweet and tangy dressing.
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
GREEN BEANS AND POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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 BEANS AND POTATO SALAD
A favorite for any holiday.
Provided by Cathie Roadway Kuypers
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
- Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 35.3 g, Cholesterol 16.4 mg, Fat 21 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 3.7 g, Sodium 1128.1 mg, Sugar 4.7 g
Tips:
- Choose small red potatoes: These hold their shape well when cooked and add a lovely creamy texture to the salad.
- Cook the potatoes until they are just tender: Overcooked potatoes will fall apart and make the salad mushy.
- Use a variety of green beans: This adds color and flavor to the salad. Try using both fresh and frozen green beans.
- Blanch the green beans before adding them to the salad: This helps to preserve their color and crispness.
- Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
- Season the salad to taste: Add salt, pepper, and any other desired seasonings to taste.
- Serve the salad chilled: This is a great salad to make ahead of time and serve chilled.
Conclusion:
Green beans and potato salad is a classic summer dish that is always a hit at potlucks and picnics. It is a simple salad to make, but it is packed with flavor. The creamy potatoes, crisp green beans, and tangy dressing all come together to create a delicious and refreshing salad that is perfect for any occasion.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
