Red Potato And Green Bean Salad With Dijon Vinaigrette Food

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RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE



Red Potato and Green Bean Salad with Dijon Vinaigrette image

Categories     Salad     Potato     Side     Fourth of July     Picnic     Green Bean     Fortified Wine     Summer     Shallot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

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.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE



Potato and Green Bean Salad With Balsamic Vinaigrette image

This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes (cooked until tender)
1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
1 medium sweet onion, coarsly chopped
1/4 cup fresh basil leaf
1/4 cup balsamic vinegar
2 cloves chopped garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

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.

Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3

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