Best New Potato And Green Bean Salad Recipes

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

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

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.

GREEN BEAN AND NEW POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

NEW POTATO AND GREEN BEAN SALAD

Steps:

• 1. FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
• 2. Gradually whisk in oil.
• 3. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using
• 4. FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
• 5. Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
• 6. Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
• 7. Add dressing and toss to coat. Season with salt and pepper. Can be prepared 4 hours ahead, covered and let stand at room temperature.