Terrific Salad Sides: 3 Bean Salad and Potato Salad

Roasted Green Bean and Potato Salad Recipe

Описание:

For this recipe and more visit http://www.AprilMcKinney.com

In this video, April shows you how to make a Green Bean and Potato Salad Recipe that is an easy and delicious, make ahead vegetable side dish with lots of flavor. It's simple to make and no mayo is needed, so it is fine to sit out at your next BBQ or picnic. This may become a go to spring/summer side dishes. Enjoy!




Ingredients:

1 1/2 lbs Red Potatoes, cubed
1 lb Fresh Green Beans
4 Tbls Extra Virgin Olive Oil
1 1/4 tsp Salt
1/2 tsp Pepper
2 Tbls Apple Cider Vinegar
2 tsp Dijon Mustard
3-4 Strips Bacon, cooked and chopped
2 Hard Boiled Eggs, chopped

Directions:

Preheat oven to 425
Toss potatoes, 1/2 tsp salt, 1/8 tsp pepper, and 1 tbls oil together and place on a sheet pan. Bake for 10 minutes
While potatoes bake, toss together green beans, 1/2 tsp salt, 1/8 tsp pepper, and 1 tbls oil. Once potatoes have baked for 10 minutes, add green bean mixture and bake together another 10 minutes
Meanwhile, whisk together apple cider vinegar, dijon mustard, 1/4 tsp salt, 1/4 tsp pepper, then slowly drizzle in remaining 2 tbls of oil while whisking.
Once veggies have baked, place them in a large bowl along with eggs and bacon, pour dressing over mixture while it is still warm.
Taste for seasoning, serve warm or at room temperature.

Комментарии:

Neil Devine пишет: April, that looks so so good. I love roasted veggies. That salad you made is top shelf. Thanks

Neil Devine пишет: April, that looks so so good. I love roasted veggies. That salad you made is top shelf. Thanks
You'll Need:

POTATO SALAD WITH SWEET PEPPERS
16 x new red potatoes
Coarse salt for boiling water
1 x red bell pepper seeded, chopped
1/2 x red onion chopped
1/4 cup chopped fresh mint
1/4 cup chopped flat-leaf parsley
3 tbl red wine vinegar
1/3 cup extra virgin olive oil
Coarse salt to taste
Freshly-ground black pepper to taste
3 BEAN SALAD
1/2 lb fresh green beans washed, and
cut into thirds
2 tsp Dijon mustard - (rounded)
2 tsp sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 can red kidney beans - (15 oz) rinsed, drained
1 can garbanzo beans - (15 oz) rinsed, drained
1/4 cup chopped flat-leaf parsley
Coarse salt to taste
Freshly-ground black pepper to taste

Procedures : * Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot.
* Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
* When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot.
* Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
* In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.
* This recipe yields 8 servings of each salad