Best Red Potatoes Green Bean Salad With Dijon Vinaigrette Recipes

Red Potatoes & Green Bean Salad With Dijon Vinaigrette image

Provided by Beaner in Washington

Categories Beans

Time 36m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces green beans, trimmed cut into 1 1/2 inch pieces
3 lbs small red 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& pepper.
Can be made 1 day ahead.
Cover& refrigerate.
Serve cold or at room temperature.

Nutrition Facts : Calories 407.4, Fat 24.4, SaturatedFat 3.4, Sodium 46.1, Carbohydrate 43.2, Fiber 6.1, Sugar 3.1, Protein 5.5

Warm Dijon Potato Salad with Green Beans image

Provided by Dave Lieberman

Categories side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Steps:

Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
In a mixing bowl combine the remaining ingredients and whisk until smooth.
Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.