Marinated Potato And Green Bean Salad Recipes

MARINATED POTATO AND GREEN BEAN SALAD

Steps:

• Combine all dressing ingredients in a small bowl and whisk until well combined.
• Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
• Steam green beans in a steamer basket until tender.
• Drain under cold water to stop cooking. Set aside.
• Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
• Pour all the dressing over the potatoes and vegetables and mix gently to combine.
• Add salt and pepper to taste and serve this salad warm or room temperature.
• ENJOY!

GREEN BEAN AND POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

COLD MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
• While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
• Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.

MARINATED GREEN BEAN & RED POTATOES SALAD

Steps:

• Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
• Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
• Remove beans with slotted spoon.
• Add potatoes to other Dutch oven.
• Cook, covered, 12 to 15 minutes or until potatoes are tender.
• Remove potatoes; drain.
• Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
• Add green beans and potatoes; stir to combine.
• Cover and refrigerate up to 2 days, stirring occasionally.
• To complete recipe, garnish with tomato wedges.

MARINATED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.