Best 8 Potato Green Bean And Spinach Salad Recipes

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Indulge in a culinary journey with our tantalizing Potato, Green Bean, and Spinach Salad. This vibrant dish is a symphony of flavors and textures, featuring tender potatoes, crisp green beans, and baby spinach, all tossed in a tangy vinaigrette dressing. But that's not all - we've also curated a collection of additional salad recipes that will satisfy every palate. From the classic Caesar Salad to the refreshing Mediterranean Salad, and the hearty Quinoa and Black Bean Salad, our article offers a diverse range of salads to suit your preferences. Get ready to elevate your meals with these delectable salad creations.

Let's cook with our recipes!

POTATO SALAD WITH GREEN BEANS



Potato Salad with Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

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.

SPINACH & GREEN BEAN SALAD



Spinach & green bean salad image

This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too

Provided by Lesley Waters

Categories     Side dish

Time 10m

Number Of Ingredients 4

3 tbsp extra-virgin olive oil
1 lemon , juice only
2 x 250g packs fine green beans , stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
180g bag baby leaf spinach salad

Steps:

  • In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
  • In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.

Provided by OMEGAJASMINE

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 11

1 ½ pounds red potatoes
¾ pound fresh green beans, trimmed and snapped
¼ cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup extra virgin olive oil

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.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g

ROASTED POTATO & GREEN BEAN SALAD



Roasted Potato & Green Bean Salad image

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/3 pound thin green beans, trimmed and cut into thirds
2 pounds small Yukon, white, or red skinned potatoes, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 to 4 slices smoky bacon, finely chopped
2 large shallots, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped, optional
3 tablespoons cider or wine vinegar
1 tablespoon sugar
1/4 cup chicken stock
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper

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.

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.

Provided by David Tanis

Categories     salads and dressings

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
  • Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
  • To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
  • When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
  • Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the freshest vegetables possible. This will ensure the best flavor and texture for your salad.
  • Wash your vegetables thoroughly before using them. This will remove any dirt or debris.
  • Cut your vegetables into uniform pieces. This will help them cook evenly.
  • If you're using a pre-made dressing, taste it first and adjust the flavor to your liking. You may want to add more vinegar, oil, or herbs.
  • Don't overcook your vegetables. They should be tender-crisp, not mushy.
  • Serve your salad immediately. This will prevent the vegetables from wilting.

Conclusion:

Potato, green bean, and spinach salad is a delicious and healthy side dish or main course. It's easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next gathering.

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