Best 2 New Potato And Green Bean Salad Recipes
In the realm of summer salads, the New Potato and Green Bean Salad stands as a beacon of vibrant flavors and refreshing simplicity. This delightful dish combines tender baby potatoes, crisp green beans, and a medley of zesty herbs, all harmoniously united in a tangy vinaigrette dressing. Its vibrant colors and textures create a feast for the eyes, while the medley of flavors tantalizes the taste buds. Accompanying this main recipe are two equally enticing variations: a Mediterranean-inspired rendition featuring sun-dried tomatoes, artichoke hearts, and a zesty lemon-herb dressing, and a tangy Asian-inspired version with a sweet and sour dressing, crunchy peanuts, and a hint of ginger. These variations offer a delightful journey through diverse culinary landscapes, adding a touch of international flair to your summer dining experience.
Here are our top 2 tried and tested recipes!
GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE
Steps:
- Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
NEW POTATO AND GREEN BEAN SALAD
Steps:
- Whisk first 5 ingredients in bowl. Gradually whick in oil. Season with salt and pepper. Steam potatoes until tender. Cool, cut into quarters. Cook green beans until crisp tender. Drain, place in ice water. Drain and dry, cut into 1/2. Combine green beans, potatoes, onion, and basil. Add dressing, toss, Season with salt and pepper. Can be made 4 hr ahead; cover and let stand at room temp.
Tips:
- For the best flavor, use fresh, young potatoes. Look for potatoes that are small, firm, and have thin skins. - If you can't find fresh green beans, frozen green beans will work just fine. - To save time, you can use pre-cooked bacon. Just be sure to chop it into small pieces before adding it to the salad. - If you don't have any red onion, you can use a yellow or white onion instead. - For a tangy dressing, use a combination of apple cider vinegar and Dijon mustard. - If you like a creamy dressing, you can add a spoonful of mayonnaise or sour cream. - Season the salad to taste with salt and pepper. - Serve the salad immediately or chill it for later.Conclusion:
This new potato and green bean salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with fresh, seasonal vegetables and a tangy dressing. The salad can be served immediately or chilled for later.
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