Tuesday, May 9, 2017

Green Bean and Potato Salad #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.



This Green Bean and Potato Salad is perfect for your Brunch Buffet.  It can be served warm, chilled or at room temperature.  It is dressed in a lemon and garlic dressing that is bright and light perfect for the Springtime.


My sister in law, Jackie, gave me a gift basket filled with specialty oils and vinegars.  I have been having a ball with them.  If you are not lucky enough to have these you can add garlic paste and lemon juice to your vinaigrette with similar results.


We are celebrating brunch all week long under the direction of Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. There are a whole slew of us sharing recipes each day so that you, our readers, are well armed and prepared come Mother's Day.  This event is also being sponsored by some very generous companies that you, our readers, are eligible to win.  You can find out all about them and enter the drawing by going to my Welcome Post.


This salad goes perfectly with any meat you are serving.  I have served it alongside baked ham, grilled chicken breasts and even hamburgers.  It is perfect for a buffet or potluck because there is no mayo base that might get tainted sitting out and it does not need to be kept chilled.

Green Bean and Potato Salad

1 1/2  lbs redskin potatoes, halved or quartered into equal sized pieces
1 lb. green beans, trimmed
1/4 c. balsamic vinegar (I used meyer lemon flavored)
1/2 c. good olive oil (I used garlic flavored)
2 T. lemon (if not using flavored oil)
1 clove garlic minced ( if not using flavored oil)
salt and pepper to taste 

Place potatoes in large pot, cover with salted water and place over high heat until the water comes to a boil.  Reduce heat to a gentle boil, cover and simmer for 20 minutes.  Add green beans to the potatoes for the last 5 minutes of cooking time.  Check that the potatoes are easily pierced with a fork before draining into a colander.

Place the vinegar, oil, lemon juice, garlic, salt and pepper into a small jar and shake vigorously to emulsify.  Pour the potatoes and beans into a large bowl and toss with the dressing while still warm. Serve immediately or let cool to room temperature before refrigerating.  Can be served warm, chilled or at room temperature.  Print Recipe

Take a look at what the #BrunchWeek Bloggers are creating today!


BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane's Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor's Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D's Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up


Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.



4 comments:

  1. Yum! This would be perfect with brunch foods! I love it!

    ReplyDelete
  2. Love the idea of using green beans this way!

    ReplyDelete
    Replies
    1. It was a quick easy way to get some greens included, Paula.

      Delete

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