Best 4 Green Beans And Potato Salad Recipes
Green beans and potato salad is a versatile dish that can be served as a main course or side dish, and it's perfect for potlucks, picnics, and barbecues. With its combination of fresh green beans, tender potatoes, and a creamy, tangy dressing, this salad is a flavorful and satisfying choice for any occasion. Whether you prefer a classic recipe or something with a twist, there are many variations to choose from to suit your taste.
Here are our top 4 tried and tested recipes!
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
GREEN BEANS AND POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
- In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
- To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
GREEN BEANS AND POTATO SALAD
A favorite for any holiday.
Provided by Cathie Roadway Kuypers
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
- Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 35.3 g, Cholesterol 16.4 mg, Fat 21 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 3.7 g, Sodium 1128.1 mg, Sugar 4.7 g
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and won't get mushy in the salad. For a creamier salad, use starchy potatoes, such as Russet or Idaho.
- Cook the potatoes until they are tender but still firm: You don't want them to be too soft or they will fall apart in the salad. To check if they are done, insert a fork into the center of a potato. If it goes in and out easily, the potatoes are done.
- Cool the potatoes completely before adding them to the salad: This will help to prevent the salad from becoming watery.
- Use fresh green beans: Fresh green beans have a better flavor and texture than canned or frozen green beans. If you are using frozen green beans, thaw them completely before adding them to the salad.
- Blanch the green beans: Blanching the green beans will help to preserve their color and crispness. To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
- Make a flavorful dressing: The dressing is what really makes the salad. Use a combination of mayonnaise, Dijon mustard, vinegar, and herbs to create a dressing that is both tangy and creamy.
- Don't overdress the salad: You want the salad to be moist, but not soggy. Add the dressing a little at a time, tossing the salad gently to coat the ingredients evenly.
Conclusion:
Green bean and potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy dressing and the combination of tender potatoes and crisp green beans, this salad is sure to be a hit at your next potluck or picnic. So next time you're looking for a simple and delicious side dish, give this green bean and potato salad a try.
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