Best 3 Warm Green Bean And Potato Salad Recipes

A warm green bean and potato salad is a hearty, flavorful side dish that is perfect for any occasion. The combination of tender green beans, creamy potatoes, crisp bacon, and a tangy dressing creates a delicious and satisfying dish that will surely please everyone at the table. This salad is easy to make and can be tailored to your own personal preferences, making it a versatile addition to your meal planning. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a potluck, a warm green bean and potato salad is a surefire hit.

Let's cook with our recipes!

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE

Warm Green Bean and Potato Salad with Goat Cheese image

Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.

Provided by Linda T

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds red potatoes, cut into bite-size pieces
1 serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g

WARM GREEN BEAN AND POTATO SALAD

Warm Green Bean and Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 pound red new potatoes
Coarse salt and ground pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1 1/2-inch lengths
1 to 2 tablespoons fresh lemon juice

Steps:

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

WARM POTATO AND GREEN BEAN SALAD

Warm Potato and Green Bean Salad image

Provided by Marian Burros

Categories weekday, salads and dressings, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

16 ounces tiny new potatoes
8 ounces regular green beans or French green beans
2 to 3 ounces red onion ( 1/2 cup chopped)
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
Freshly ground black pepper to taste
1/8 teaspoon salt

Steps:

Scrub potatoes; do not peel. Cover with water, and boil in covered pot until tender, about 20 minutes.
Wash green beans and trim ends.
Chop onion.
In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste. Add onion.
Five to seven minutes before potatoes are cooked, add the green beans. Cook until beans are tender but still crisp.
When the potatoes and beans are cooked, drain them. Cut the potatoes in quarters and the beans in half. Stir into dressing. Season with salt and pepper to taste. Mix well and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Choose fresh and tender green beans, avoiding any that are wilted or bruised. You can also use frozen green beans, which should be thawed before cooking.
Boil the potatoes and green beans until they are tender but still slightly firm. You don't want them to be mushy.
Use a variety of fresh herbs, such as basil, chives, dill, and parsley, to add flavor to the salad. You can also use dried herbs, but fresh herbs will give you the best flavor.
Don't overdress the salad. You want the flavors of the vegetables, herbs, and dressing to blend together, not overpower each other.
Serve the salad warm or at room temperature. It can also be served cold, but the flavors will be more muted.

Conclusion:

This warm green bean and potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be served warm, at room temperature, or cold. With its combination of fresh vegetables, herbs, and a tangy dressing, this salad is sure to be a hit at your next gathering.