How To make Green Bean & New Potato Salad
1 sm Clove garlic
1 ts Tarragon vinegar
1/4 c Hellman's low fat mayo
(1g_fat/Tbs) 1 lb New potatoes (or other
Potatoes) 1 lb Fresh green beans
1 ea Salt and pepper to taste
Mince garlic very finely and blend into mayo along with vinegar. Set aside to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces. Place in steamer basket and steam until just tender (10-15 min). While the potatoes steam, trim ends off green beans and snap them in half. Rinse potatoes under cold water and place in strainer to cool while you steam the green beans just until crisp-tender (3-5 min). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chill this or just eat it at room temperature. I imagine some red, yellow or green bell pepper would also be good with this or maybe a little onion or celery. Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar. 31, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Green Bean & New Potato Salad's Videos
Green Bean Potato Salad - The #1 Side Dish You'll Want to Make All Summer Long
This potato green bean salad is the perfect summer side dish for barbecues and group get-togethers. Tender green beans, potatoes, tomatoes, and fresh herbs are tossed with a tangy red wine vinegar dressing in this versatile and easy to prepare potato salad. I hope you enjoy this green bean potato salad!
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POTATO GREEN BEAN SALAD
INGREDIENTS
For the salad
▢3 pounds potatoes - cubed
▢¾ pound green beans
▢1 pint cherry tomatoes - halved
▢1 medium red onion - sliced thin
For the vinaigrette
▢½ cup olive oil
▢½ cup red wine vinegar
▢½ cup parsley
▢1 tsp kosher salt
▢¼ tsp pepper
▢1 tsp Dijon mustard
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GREEN BEANS POTATO TUNA SALAD made in Italy (fagiolini patate tonno)
How a green beans potato tuna salad is prepared in Italy:
This popular salad from Southern Italy - also known as fagiolini e patate - is a very rich dish that is typically served slightly warm or cold. It can be used both as side dish or as main dish thanks to the high level of carbs. The variation to add tuna is optional, which I did, it really elevates this salad further. Another elevation is the use of some squeezed juice of my organic homegrown lemon on top of the salad. Finally, I have also added some drops of aceto balsamico di Modena IGP and of course the extra virgin olive oil.
Ingredients for 2 persons:
400 g of potatoes
400 g of green beans
200 g of canned tuna fillets (optional)
extra virgin olive oil
a few drops of squeezed lemon juice
glassa con aceto balsamico di Modena IGP
origano
some salt
a slice of Italian bread (for the scarpetta to clean up the plate)
Copyright by Marco Dilenge
#greenbeanspotatoes #greenbeanspotatosalad #italianpotatosalad
String bean & potato salad! Best summer side dish!
String Bean & Potato Salad, so simple, yet so delicious! The taste of the Parmesan, evoo, potatoes and string beans really come together so nicely to make this perfect side dish. Maddalena has been making this “salad” for years. It’s a staple during our summertime bbqs and the most requested side dish of the summer. The trick to this dish is a high quality extra virgin olive oil! You can have it cold or warmed up. We like it room temperature or a little bit on the cooler side during the warmer months. The variations of this dish are endless and I would love to hear if anyone else has their own way of making this. My son loves to add truffle salt or Trader Joe’s truffle seasoning powder. Head on over to our other social media channels for different content, recipes and family banter! Link in description for channel.
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String Bean & Potato Salad
- 10 small red potatoes
- 12 oz bag of string beans
- Salt and pepper to taste
- Evoo drizzle on top and mixed together (enough to lightly coat potatoes and other ingredients)
- Half a red onion chopped
- 1/2 cup of shredded Parmesan
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Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)
Print this recipe here:
Ingredients
1 and 1/2 - 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
The Dressing:
1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Instructions
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Notes
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.
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Greek Sun Time (With Intro)
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POTATO & GREEN BEAN SALAD Recipe
Follow this Recipe to make a delicious Potato and Green Bean Salad with Eggs, Bacon, Radishes and an Herbs Chimichurri Sauce.
Ingredients:
1 Pound of baby potatoes (normal gold potatoes can also be used)
4 eggs
6 OZ (170g) trimmed green beans
4-5 small radishes
3-4 strips of bacon
Salt and black pepper to taste
Chimichurri Dressing:
handful of parsley
1 sprig of rosemary
2 sprigs of oregano (you can also use thyme)
1 teaspoon of dried oregano
1/2 teaspoon of red chili flakes
2 cloves of garlic
1/2 teaspoon of slat
fresh ground black pepper
1 tablespoon of red wine vinegar
3 tablespoons of good quality extra virgin olive oil (more if desired)
Mediterranean Green Bean Salad | Fresh + Healthy Summer Salad Recipe
Mediterranean Green Bean Salad:
This Fresh Green Bean Salad features bight seasonal produce including green beans and tomatoes! The Greek inspired dressing is tart and tangy and comes together in no-time. Enjoy for lunch or as a side dish all summer long!
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