French-Inspired Green Bean Potato Salad | Minimalist Baker Recipes
French-inspired green bean potato salad with kalamata olives, fresh herbs, and a zippy mustard vinaigrette. An easy, super satisfying vegetarian side with just 9 ingredients required! Optional jammy eggs make it a light meal.
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Potatoes and Green Beans Recipe
Welcome to STUDENT MEALZ! How to make Potatoes and Green Beans? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- About 5-6 potatoes
- 500 grams of green beans
- 1 onion
- 1 garlic
- parsley
- butter
- olive oil
- pepper
- salt
- dried oregano
- dried basil
== RECIPE ==
1. Rinse the potatoes very well because we're going to leave the peel on
2. Cut them in quarters
3. Place the potatoes in salted water and let them boil until they're done
4. Cut the ends of the green beans and cut them in half again
5. Boil the beans for about 7 minutes in salted water
6. In the meanwhile slice the onion and the garlic in thin strips
7. Chop up the parsley
8. When the green beans are done, drain them and let them scare in cold water.
9. Drain the potatoes when they're done!
10. Take a large frying pan or a wok and add olive oil
11. When the olive oil is hot add the onion and let it fry for about 2 minutes
12. Season with oregano and basil
13. Add the garlic and let it fry some more until the onion starts to become golden
14. Lower the fire and add the green beans and potatoes and let everything fry for another 2 to 3 minutes
15. When it's nearly done, add the butter, let it melt and stir very well again
16. Finally turn off the heat and season with pepper and salt and add the parsley
17. Give a final good stir and it's ready to be served!
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titled Dream Culture, Carefree and Super Friendly
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POTATO SALAD WITH CARROTS, GREEN BEANS, BACON AND EGG| HOW TO MAKE POTATO SALAD
How to make the best potato salad..The potatoes, green beans and carrots should be cooked until tender and firm not over cooked..All the veggies were cut first and then cooked.. I used my homemade mayonnaise...
String bean & potato salad! Best summer side dish!
String Bean & Potato Salad, so simple, yet so delicious! The taste of the Parmesan, evoo, potatoes and string beans really come together so nicely to make this perfect side dish. Maddalena has been making this “salad” for years. It’s a staple during our summertime bbqs and the most requested side dish of the summer. The trick to this dish is a high quality extra virgin olive oil! You can have it cold or warmed up. We like it room temperature or a little bit on the cooler side during the warmer months. The variations of this dish are endless and I would love to hear if anyone else has their own way of making this. My son loves to add truffle salt or Trader Joe’s truffle seasoning powder. Head on over to our other social media channels for different content, recipes and family banter! Link in description for channel.
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String Bean & Potato Salad
- 10 small red potatoes
- 12 oz bag of string beans
- Salt and pepper to taste
- Evoo drizzle on top and mixed together (enough to lightly coat potatoes and other ingredients)
- Half a red onion chopped
- 1/2 cup of shredded Parmesan
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Roasted Green Bean and Potato Salad Recipe
For this recipe and more visit
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.
Potato and Green Bean Salad
Potato, Green Beans, Onions, Italian Dressing