Best Potato Green Bean And Cherry Tomato Salad Recipes

Potato, Green Bean, and Cherry Tomato Salad image

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Steps:

Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

Potato, Cherry Tomato and Green Bean Salad image

Provided by Kittencalrecipezazz

Categories Potato

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh green beans, ends trimmed
2 1/2 lbs small red potatoes, peeled
8 tablespoons orange juice (or to taste)
3 tablespoons white wine vinegar (or to taste)
1 (1 pint) baskets cherry tomatoes, washed and halved
3 tablespoons chopped fresh parsley (or to taste)
1 small red onion (sliced or coarsely chopped)
1/3-1/2 cup olive oil
5 -7 tablespoons capers, drained (or to taste)
salt and black pepper

Steps:

Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
Cut the small potatoes in half or quarters if the are fairly large.
In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
Cool completely to room temperature or refrigerate, tossing occasionally.
Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
Season with salt and pepper.
Refrigerate for a minimum of 3 hours or more.
Delicious!