Best 2 Potato New And Green Bean Salad Recipes

Calling all potato and green bean lovers! If you're looking for a refreshing and flavorful salad to enjoy as a side dish or light lunch, then this potato new and green bean salad recipe is the perfect choice for you. This salad is packed with fresh, crisp ingredients that come together in a delightful combination of flavors. The combination of tender potatoes, crisp green beans, and tangy dressing creates a salad that's both satisfying and delicious. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delectable potato new and green bean salad.

Here are our top 2 tried and tested recipes!

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE

Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

NEW POTATO AND GREEN BEAN SALAD

NEW POTATO AND GREEN BEAN SALAD image

Categories Potato Side

Yield 6

Number Of Ingredients 10

Ingredients

1/2 c balsamic vinegar
2 T Dijon
2 T lemon juice
1 garlic clove
dash of Worchestershire sauce
1/2 EVOO
11/2 # small red potatoes
3/4 # green beans
1 sm red onion, coursely chopped
1/4c chopped basil

Steps:

Whisk first 5 ingredients in bowl. Gradually whick in oil. Season with salt and pepper. Steam potatoes until tender. Cool, cut into quarters. Cook green beans until crisp tender. Drain, place in ice water. Drain and dry, cut into 1/2. Combine green beans, potatoes, onion, and basil. Add dressing, toss, Season with salt and pepper. Can be made 4 hr ahead; cover and let stand at room temp.

Tips:

Choose fresh, tender potatoes. Look for potatoes that are firm and smooth, with no bruises or blemishes. Avoid potatoes that are sprouting or have green spots.
Boil the potatoes until they are tender-crisp. You want the potatoes to be cooked through but still have a little bit of bite to them. Overcooked potatoes will be mushy.
While the potatoes are boiling, blanch the green beans. This will help them retain their bright green color and crisp texture.
Use a flavorful vinaigrette dressing. The dressing is what will really bring the salad together. Use a good-quality olive oil, vinegar, and Dijon mustard. You can also add herbs, spices, or other seasonings to taste.
Serve the salad immediately. Potato salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

Potato and green bean salad is a simple but delicious dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its combination of fresh vegetables, flavorful dressing, and hearty potatoes, this salad is sure to be a hit at your next party or potluck.