Warm Green Bean and Potato Salad with Goat Cheese Recipe - Allrecipes.com
Warm Green Bean and Potato Salad with Goat Cheese Recipe
  • READY IN 30 mins

Warm Green Bean and Potato Salad with Goat Cheese

Recipe by  

"Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
  2. Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
  3. Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

Good dish and will make again. I used fresh red pepper and added in the skillet with the onions. I also used 1/8 cup dry basil and added that with the garlic. Thanks!

 
Most Helpful Critical Review
Aug 23, 2010

great in the crockpot....loved it...Susan

 

13 Ratings

Oct 27, 2010

I wasn't going to make this(recipe group) because DH does not like hot potato salad. But, had to make and post a photo. I had beans already cooked from something else, so I added them to the potatoes with some of my roasted red peppers, made some balsamic vinaigrette, and put it all together for a sampling and forgot the cheese. I was going to sub cream cheese, but totally left it out. Good flavor, I don't like a lot of balsamic dressing, too vinegary for me, but the longer this sat (and cooled) the better it tasted. I think it might even be good as a cold salad. The potatoes need some salt in there somewhere, unless it is picking it up from the goat cheese. Anyway, sorry about the cheese and thanks Linda!

 
Oct 26, 2010

I used fresh green beans, because they are lush right now and parboiled. Not a fan of goat cheese, so I used mild feta and the dish was great! Unfortunately, my camera seems to "ona break", mine looked much like the orignal picture!

 
Oct 26, 2010

This potato salad is DELICIOUS!! Only other warm potato salad I have eaten is German type, and this is so very different and wonderful. I followed the recipe as written except I had to use dried basil, but I'm sure this is even better with the fresh. I was sure my boyfriend wasn't going to really care for this, he has never tried goat cheese, but he went back for seconds, he really loved it. I didn't think the balsamic overpowered this at all. I will definitely make this again, we ate this for lunch. Thanks Linda for sharing, it's a winner for sure :)

 
Oct 26, 2010

Recipe Group selection of 10/15. I have had this in my recipe box for a while and I'm glad to finally get the nudge to make it. I followed the recipe as written but for using fresh green beans and my own roasted peppers. I was concerned about the dressing flavor overwhelming the salad flavors so I served that on the side and I think it was a good call. When I make this again (and I will) I will just toss everything with some warm Evoo and let the goat cheese shine. Thanks, Linda

 
Aug 19, 2010

i just liked it

 
Oct 18, 2010

we loved these potaotes, since I never have the right peppers, I used a fresh red pepper and a jalapeno, sliced up I used feta cheese-the only cheese the family will eat other than mozza and cheddar. I found a recipe on the net for the balsamic vinaigrette dressing and will make these again, Thanks Linda!

 

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Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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