Best 10 Green Bean Red Onion And Grilled New Potato Salad With Rosemary Vinaigrette Recipes

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

GREEN BEAN AND POTATO SALAD

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.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD

Steps:

• Place the vinegar and rosemary in a blender and blend till smooth. Slowly add in the extra virgin olive oil till emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with extra virgin olive oil and season with salt and pepper to taste. Grill skin-side down till golden brown, turn over and continue grilling till just cooked through. Place in a large bowl and immediately toss with 1/4 c. of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add in the haricots verts. Cook for 2 min, and immediately plunge into a bowl of ice water. Drain. Add in the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste. This recipe yields 4 servings. Comments: The original recipe title as listed is "Green Bean, Red Onion And Grilled New Potato Salad With Rosemary Vinaigrette".

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

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.

GREEN ONION POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE

Steps:

• In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
• Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

GREEN BEAN, ONION, ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Halve 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 425F oven for 5 minutes.
• Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
• Let cool in pan.
• In a blender, puree garlic, vinegar, rosemary and salt to taste.
• With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
• In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
• Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
• Refresh under cold water and pat dry.
• In a very large bowl, combine potatoes, onions, beans and olives.
• Add dressing and toss gently.
• Serve at room temperature.

WARM GREEN BEAN & POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

Steps:

• Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
• Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.