Potato and Green Bean Salad

Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good.

Potato and Green Bean Salad

Don’t Over-Dress

There are two things you have to keep in mind when making this potato and green bean salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little. Stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my country green beans.

Potato and Green Bean Salad
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4 from 1 vote

Potato and Green Bean Salad

A nice twist on the traditional potato salad.
Course Side Dish
Cuisine American
Keyword green beans, potato salad, salad
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 10
Calories 90kcal
Author Kary Osmand

Ingredients

Instructions

  • Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
  • Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
  • Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
  • Refrigerate for 4 hours.
  • Serve garnished with remaining cilantro.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Roasted Green Pepper Mayonnaise

I’ve had BLT sandwiches on my mind for days now, since I saw some really nice, big tomatoes at the market. I finally got the time to make them. I wanted a little something special beyond just the usual mayonnaise, so I made up a small batch of this simple roasted green pepper mayonnaise. It doesn’t take long to make. It adds a nice grilled flavor to the sandwich.

Roasted Green Pepper Mayonnaise

Creamy Pepper Goodness

I also used this roasted green pepper mayonnaise on roasted chicken sandwiches, which came out fantastic too. If you don’t want to roast a pepper, you can use roasted red peppers in a jar, available at your local grocery store (ours has them by the Italian foods and also by the olives).

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Roasted Green Pepper Mayonnaise
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4 from 1 vote

Roasted Green Pepper Mayonnaise

I made up a small batch of this simple roasted green pepper mayonnaise. It doesn’t take long to make. It adds a nice grilled flavor to any sandwich.
Course Sauce
Cuisine American
Keyword bell pepper, mayonnaise
Cook Time 15 minutes
Total Time 15 minutes
Servings 1 cup
Calories 1556kcal
Author Mike

Ingredients

Instructions

  • Roast the pepper over direct heat on a grill or in an oven (I prefer to crank up the heat on my gas grill and place the pepper directly over the hottest part of the grill. I rotate it every few minutes until it is very charred on all sides).
  • Let the pepper cool then seed it and chop it very fine.
  • Add to the mayonnaise and combine well.

Nutrition

Calories: 1556kcal | Carbohydrates: 9g | Protein: 4g | Fat: 168g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1427mg | Potassium: 332mg | Fiber: 3g | Sugar: 8g | Vitamin A: 752IU | Vitamin C: 132mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.