Best Potato Salad With Green Beans Sun Dried Tomatoes Recipes

GREEN BEAN POTATO SALAD WITH SUN-DRIED TOMATO PESTO

Green Bean Potato Salad with Sun-Dried Tomato Pesto image

This amazingly easy, 5-ingredient, gluten-free Green Bean Potato Salad with Sun-Dried Tomato Pesto is perfect for a picnic or potluck side dish.

Provided by Michele @ Flavor Mosaic

Time 20m

Number Of Ingredients 5

Ingredients

1-1/2 pounds new potatoes (washed and cut into bite-sized chunks)
1 pound green beans (trimmed and cut into 1-inch pieces)
1/2 cup Sun-Dried Tomato Pesto
2 Tablespoons olive oil
Chopped parsley or dried parsley flakes to garnish

Steps:

Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.

Nutrition Facts : Calories 127 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 197 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

GREEK POTATO SALAD WITH SUN-DRIED TOMATOES

Greek Potato Salad With Sun-Dried Tomatoes image

Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!

Provided by Galley Wench

Categories Greek

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small red potato, 1/4 inch slices
1 cup sun-dried tomato, cut into quarters
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olive
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large garlic clove, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place in potatoes in 2 quart saucepan.
Add approximately 2 inches of water.
Cook, covered until tender, for approximately 12 minutes.
Do Not Overcook.
Drain and set aside.
Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
Drain tomatoes and pat dry.
Add potatoes, tomoates and cucumber to bowl.
Drizzle with dressing and toss to coat.
Can be served cold or at room temperature.
Arrange onion, cheese and olives on top.
Dressing:.
Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

ROSETTA'S GREEN BEAN AND POTATO SALAD

Rosetta's Green Bean and Potato Salad image

Provided by Food Network

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound green beans, trimmed and halved crosswise
2 pounds small (not baby) red potatoes
1/2 small red onion, thinly sliced into half-moons
4 vine-ripe tomatoes, cut into 1-inch chunks
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Generous pinch dried basil
Salt and pepper
Handful fresh basil leaves, torn, for garnish

Steps:

Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.