Best Andreas Viestads New Potato Salad With Herbs And Green Beans Recipes

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GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

Steps:

  • Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.

ANDREAS VIESTAD'S NEW POTATO SALAD WITH HERBS AND GREEN BEANS



Andreas Viestad's New Potato Salad With Herbs and Green Beans image

Another beautiful dish from "Kitchen of Light" by Andreas Viestad... this one's for Lennie! It's a wonderful potato salad with a light vinaigrette and lots of herbs. I personally have to have mint in this dish; but another herb may be one of your favorites (and the actual measurement as written is "a large handful" of chopped herbs; I'm estimating that it's about 2/3; use more or less as you wish). And, I usually omit capers in any dish; I just don't like the little things!

Provided by EdsGirlAngie

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 lbs tiny new potatoes
1 tablespoon sea salt
2/3 lb green beans
2/3 cup chopped herbs, like mint, thyme, parsley and basil
2 garlic cloves, crushed
2 tablespoons capers, drained
1 tablespoon lemon zest, grated
1/2 cup extra virgin olive oil
3 -4 tablespoons fresh lemon juice
fresh ground pepper

Steps:

  • Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl.
  • Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like.

Nutrition Facts : Calories 473.2, Fat 27.5, SaturatedFat 3.8, Sodium 1894.1, Carbohydrate 52.4, Fiber 7.8, Sugar 4.3, Protein 7

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Andreas Viestad's new potato salad with herbs and green beans recipe is a delicious and refreshing dish that combines the flavors of new potatoes, fresh herbs, and green beans. This recipe is perfect for any occasion, whether you're looking for a side dish for a summer barbecue or a light lunch option. The dish is easy to make and can be prepared in advance, making it a great option for busy weeknights.

Ingredients

New Potatoes
New potatoes are the main ingredient in this recipe. They are small, waxy potatoes that are harvested before they fully mature. They have a thin skin and a creamy texture, making them the perfect choice for a potato salad. The potatoes are boiled until tender, then cooled and sliced.
Green Beans
Fresh green beans add a crispy crunch to this dish. They are blanched until tender, then cooled and sliced to match the size of the potatoes. Green beans are a great source of fiber, vitamins, and minerals, making this salad a healthy option.
Fresh Herbs
Fresh herbs, including chives, parsley, and dill, add a burst of flavor and color to this salad. The herbs are finely chopped and mixed in with the potatoes and green beans. Herbs are not only delicious, but they also have health benefits, including anti-inflammatory and antioxidant properties.
Olive Oil and Vinegar
Olive oil and vinegar are the base of the dressing for this salad. Extra virgin olive oil is a healthy fat that is rich in antioxidants and has anti-inflammatory effects. Vinegar adds a tangy kick and helps to balance the flavors of the other ingredients.

Method

To make Andreas Viestad's new potato salad with herbs and green beans recipe, begin by boiling the new potatoes in salted water until they are tender. Drain the potatoes and let them cool completely before slicing them into rounds. Next, blanch the green beans in boiling water for a few minutes until they are tender, then drain and rinse them under cold water to cool them down. Slice the green beans to match the size of the potatoes. To make the dressing for the salad, mix together extra virgin olive oil, vinegar, salt, and pepper in a bowl. Chop fresh herbs, including chives, parsley, and dill, and mix them into the dressing. In a large bowl, mix together the sliced potatoes and green beans. Pour the dressing over the vegetables and gently toss to coat everything evenly. Let the salad sit for a few minutes to allow the flavors to meld together. Serve the salad chilled or at room temperature, garnished with additional fresh herbs, if desired.

Conclusion

Andreas Viestad's new potato salad with herbs and green beans recipe is a delicious and healthy dish that is perfect for any occasion. The combination of new potatoes, green beans, and fresh herbs makes for a refreshing summer salad that is sure to please. This recipe is easy to make and can be prepared in advance, making it a great option for busy weeknights. Serve this salad as a side dish or as a light lunch option, and enjoy the fresh flavors of summertime.
Potato salad is a classic summer dish that can be enjoyed at any time of the year. One such delightful recipe is Andreas Viestad's new potato salad with herbs and green beans. This recipe is easy to prepare, and with a few simple tips, you can make it perfect every time.

Tip #1: Choose the Right Potatoes

To make the best potato salad, you want to use the right kind of potatoes. In this recipe, new potatoes are recommended as they are small and waxy, which makes them perfect for salads. Waxy potatoes hold their shape well after cooking and have a creamy texture, which is great for potato salads. Avoid using starchy potatoes such as russet potatoes as they tend to break down and get mushy.

Tip #2: Cook the Potatoes Perfectly

The key to making perfect potato salad is to cook the potatoes just right. Overcooking them will make them mushy and undercooking them will make them hard and unpalatable. To cook the potatoes perfectly, add them to a pot of cold water and bring it to a boil. Let them simmer for about 10-15 minutes or until they are just tender. Check their doneness by inserting a fork or a knife into them. The potatoes should be tender but not falling apart. Once they're done, drain and refresh them with cold water to stop the cooking process.

Tip #3: Make a Delicious Dressing

The dressing is what brings this potato salad recipe to life, and you want to get it just right. Andreas Viestad's recipe calls for a dressing made with olive oil, lemon juice, and Dijon mustard, which is delicious and fresh. When making the dressing, use high-quality olive oil and freshly squeezed lemon juice for the best flavor. Be sure to season the dressing with salt and black pepper to taste.

Tip #4: Add More Herbs and Spices

Andreas Viestad's recipe for potato salad with herbs and green beans calls for parsley, chives, and tarragon, which are all great choices. However, feel free to add more herbs and spices to the salad to give it your personal touch. You could add chopped dill, thyme, or basil, or even a pinch of cayenne pepper or smoked paprika to give it more flavor.

Tip #5: Use Fresh Vegetables

Using fresh vegetables is another key to making this salad perfect. For this recipe, green beans are added, which provide a delicious crunch and make the salad more colorful. Choose fresh, crisp green beans for the best flavor and texture. Avoid using canned or frozen green beans as they can be mushy and lack flavor.

Tip #6: Don't Overmix the Salad

When it comes to mixing the salad, be gentle and avoid overmixing it. Overmixing will break down the potatoes and make the salad look unappetizing. Instead, fold in the dressing and the other ingredients gently, using a rubber spatula or a wooden spoon. This will ensure that the salad stays intact, with chunks of potatoes and green beans intact.

Tip #7: Let the Salad Rest Before Serving

To let the flavors meld together, let the salad rest for at least 30 minutes before serving. This will allow the potatoes to absorb the dressing and the herbs and spices to infuse the salad with flavor. You can even make the salad a day ahead and keep it in the refrigerator until ready to serve.
Conclusion
Making Andreas Viestad's new potato salad with herbs and green beans recipe is easy, and with a few simple tips, you can make it perfect every time. Choose the right potatoes, cook them just right, make a delicious dressing, use fresh vegetables, don't overmix the salad, and let it rest before serving. Follow these tips, and you'll have a scrumptious salad that everyone will love.

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