Title: Discover Rosetta's Enchanting Green Bean and Potato Salad: A Culinary Symphony of Freshness and Flavor
In the realm of summer salads, Rosetta's green bean and potato salad stands as a culinary masterpiece, captivating taste buds with its vibrant colors and harmonious blend of flavors. This delectable dish, hailing from the kitchens of Rosetta, a renowned restaurant in San Francisco, is a symphony of textures and tastes, featuring crisp green beans, tender potatoes, and a tangy dressing that elevates the simplicity of these humble ingredients. As you embark on this culinary journey, prepare to be enchanted by the symphony of flavors that await.
**Embracing Culinary Diversity:**
Beyond the classic green bean and potato salad, this article presents a diverse collection of salad recipes, each with its unique charm and culinary flair. From the refreshing simplicity of a lemon and herb-infused green bean salad to the vibrant fusion of flavors in a Thai-inspired potato salad, this compilation caters to a wide range of preferences. Whether you seek a light and zesty side dish or a hearty and satisfying centerpiece, you'll find culinary inspiration in abundance.
**Unveiling the Culinary Treasures:**
Rosetta's green bean and potato salad recipe takes center stage, inviting you to recreate this culinary gem in your own kitchen. With step-by-step instructions and a carefully curated selection of ingredients, you'll embark on a culinary adventure that culminates in a dish bursting with flavor. But the journey doesn't end there. Additional recipes await your exploration, offering a tantalizing array of tastes and textures.
**A Culinary Adventure Awaits:**
As you delve into the world of Rosetta's green bean and potato salad, allow your taste buds to be captivated by the harmonious blend of flavors and textures. This vibrant dish, along with the diverse collection of salad recipes presented in this article, promises a culinary journey that will leave you craving more. Prepare to be inspired as you discover the culinary treasures that await within.
ITALIAN GREEN BEAN POTATO SALAD
Steps:
- Clean the potatoes of any visible dirt and place the skin-on potatoes into a 4-5-quart pot and fill with water. Bring to a boil and boil on a medium heat until the potatoes are fork tender. Depending on the size, between 20 and 30 minutes. Do not discard the potato water.
- As the smaller potatoes are done, remove with a spider or strainer to your cutting board and once cool enough to handle, peel the skin off with the blade of a small paring knife. Hold the potato from sliding with a kitchen towel as you peel.
- As each potato is peeled, slice into thick slices and place in a large mixing bowl and drizzle on a little of the olive oil. Keep removing, peeling, slicing and oiling until all of the potatoes are done. Use ¼ cup of the oil in this step. Set aside.
- The potato water will be used in a future step, do not discard.
- In a small bowl, mix the lemon zest, lemon juice, onion, garlic, parsley, mustard, one teaspoon of the salt, pepper and two tablespoons of the oil, then add to the potatoes and toss. Set aside.
- Heat the potato water back to boiling and add the second teaspoon of salt as well as the teaspoon of baking soda. The soda will keep the beans green in color.
- Add the green beans and cook just until tender, but still with a little crunch. Timing will vary depending on the type and size.
- Have a bowl of ice water waiting and when the beans are cooked, drain them into a colander then plunge into the ice water to stop the cooking. Drain and pat dry on paper towels.
- Add the blanched cooled green beans, the cut cherry tomatoes and the torn mint and toss. Taste, add more salt and pepper as needed and toss again.
- Pour into a serving bowl and drizzle on the remaining two tablespoons of olive oil and serve.
Nutrition Facts : ServingSize 1 portion, Calories 258 calories, Sugar 4 g, Sodium 214.1 mg, Fat 14.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 31 g, Fiber 4.1 g, Protein 4.1 g, Cholesterol 0 mg
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
POTATO SALAD WITH GREEN BEANS
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.
FRENCH POTATO AND GREEN BEAN SALAD
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
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
GREEN BEAN AND POTATO SALAD
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
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
POTATO AND GREEN BEAN SALAD
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
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.
GREEN BEAN AND POTATO SALAD
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
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
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
ROASTED POTATO & GREEN BEAN SALAD
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
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.
Tips:
- For the perfect al dente texture, cook the green beans for just 3-4 minutes. Overcooked green beans will become mushy and lose their vibrant color.
- Use a variety of potato types for a more interesting flavor and texture. For example, you could use a combination of Yukon Gold, red potatoes, and fingerling potatoes.
- If you don't have fresh herbs on hand, you can use 1 teaspoon of dried herbs instead. Just be sure to add them at the end of cooking so that they don't lose their flavor.
- Feel free to customize the salad to your liking. For example, you could add some chopped bacon, crumbled hard-boiled eggs, or even a sprinkle of cheese.
- This salad is best served fresh, but it will keep well in the refrigerator for up to 3 days.
Conclusion:
This green bean and potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful salad, give this recipe a try. You won't be disappointed!
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