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Salad with Potatoes and Green Beans

Name: Salad with Potatoes and Green Beans
Prep time: 900 s
Cook time: 900 s
Total time: 2700 s
Yield: 6
Ingredients: 1 teaspoon Salt table; 8 ounces Beans snap green raw; 1 pound Potatoes yellow fleshed roasted salt added in processing frozen unprepared; 1/2 Unit Onions raw; 1/4 cup Vinegar red wine; 2 tablespoons Lemon juice raw; 10 grams Mustard prepared yellow; 2/3 cup Oil olive salad or cooking; 3 Units Garlic raw; 1 teaspoon Spices oregano dried; 1/2 teaspoon Spices pepper red or cayenne; 4 tablespoons Olives ripe canned (small-extra large); 1 cup Cheese feta; 50 grams Lemons raw without peel; 30 grams Parsley fresh

45'

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A refreshing salad combining tender potatoes and crisp green beans, enhanced with a tangy vinaigrette and garnished with olives, feta, and fresh herbs.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Salt, table

1 teaspoon Salt, table

Beans, snap, green, raw

8 ounces Beans, snap, green, raw

Potatoes, yellow fleshed, roasted, salt added in processing, frozen, unprepared

1 pound Potatoes, yellow fleshed, roasted, salt added in processing, frozen, unprepared

Onions, raw

1/2 Unit Onions, raw

Vinegar, red wine

1/4 cup Vinegar, red wine

Lemon juice, raw

2 tablespoons Lemon juice, raw

Mustard, prepared, yellow

10 grams Mustard, prepared, yellow

Oil, olive, salad or cooking

2/3 cup Oil, olive, salad or cooking

Garlic, raw

3 Units Garlic, raw

Spices, oregano, dried

1 teaspoon Spices, oregano, dried

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Olives, ripe, canned (small-extra large)

4 tablespoons Olives, ripe, canned (small-extra large)

Cheese, feta

1 cup Cheese, feta

Lemons, raw, without peel

50 grams Lemons, raw, without peel

Parsley, fresh

30 grams Parsley, fresh

Salad with Potatoes and Green Beans

Nutri value

Go to instructions

Instructions

7 Steps

45'

Total

15'

Preparation

15'

Cooking

Waiting

Step by step

1 of 7

Blanch Green Beans

Prepare an ice bath. Boil a pot of salted water. Add the green beans and cook for 1-2 minutes until bright green and crisp-tender. Drain and cool in the ice bath. Drain again and dry with paper towels. Set aside.

Check

2 of 7

13'

Boil Potatoes

Put the potatoes in a small pot with water to cover. Add salt and boil. Cook until easily pierced with a knife, about 12 to 15 minutes.

Check

3 of 7

Prepare Dressing

While the potatoes cook, whisk red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, cayenne or black pepper, and salt to taste in a small bowl.

Check

4 of 7

Drain Potatoes

Drain the potatoes and move them to a large mixing bowl.

Check

5 of 7

10'

Cool the Potatoes

Pour 1/4 cup of the vinaigrette over the potatoes and let them cool to room temperature.

Check

6 of 7

Combine Ingredients