How To make Potato and Green Bean Salad
Salad: 1 pound green beans, cut into 2" lengths and
steamed 5 minutes 4 large potatoes, cooked until just tender, peeled
and cubed (about 4 cups) 2 scallions, sliced, including some green
tops Dressing: 2 tablespoons olive or canola oil
2 tablespoons white wine or rice vinegar
1 large clove garlic, crushed
1 small red onion, thinly sliced into rings
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste
Placed the cooked beans, potato cubes, and scallions ina bowl.
In a jar, combine all the dressing ingredients. Cover tightly and shake well. Pour the dressing over the salad and toss gently to mix well.
(Prepare several hours or a day ahead.)
How To make Potato and Green Bean Salad's Videos
Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)
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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.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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How to Make Green Bean and Potato Salad | Salad Recipes | Allrecipes.com
A fun twist on potato salad served in a Dijon mustard and balsamic vinaigrette. A great side for that summer party that’s flavorful and will have you coming back for seconds. The mustard, lemon juice, and Worcestershire sauce blend exquisitely together. The softness of the potatoes and the fresh snap of the steamed green beans pair well for a wonderful side dish. Get the recipe for Green Bean and Potato Salad:
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French-Inspired Green Bean Potato Salad | Minimalist Baker Recipes
French-inspired green bean potato salad with kalamata olives, fresh herbs, and a zippy mustard vinaigrette. An easy, super satisfying vegetarian side with just 9 ingredients required! Optional jammy eggs make it a light meal.
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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)
Chef Spencer Watts - Green Bean Potato Salad
Everyone should have a great potato salad recipe - so HERE is the mother of all potato salads. If you take this to a party - make a lot, because people will knock you down to get seconds! This green bean potato salad is real simple and a winner every time. BAM!
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Full recipe:
Potato and green bean salad
This is the perfect summer salad, no mayo or oil. Just fresh ingredients. Baby potatoes, green beans, cherry tomatoes. Yum Yum! Vegan and gluten free. This salad is perfect for warm weather because it is mayo free and there for you don't have to worry about it going bad. Super light and refreshing Here is what you will need.
Baby red and white potatoes
green beens
cherry tomatoes cut in half
1/2 cup lemon juice
salt and pepper to taste
1/2 to 1 tsp. ground rosemary.
Chopped flat leaf parsley for garnish
Boil beans for a few minutes, drain and put into a bowl. Immediately pour lemon juice over the beans and coat well. Boil the potatoes until tender but not falling apart or mushy. Add to beans, then add the tomatoes and the spices. Stir every thing together gently. You can serve this warm or cold.
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