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    You are in: Home / Recipes / Haricots Verts, Red Potato and Cucumber Salad Recipe
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    Haricots Verts, Red Potato and Cucumber Salad

    Haricots Verts, Red Potato and Cucumber Salad. Photo by Brenda.

    1/3 Photos of Haricots Verts, Red Potato and Cucumber Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    pattikay in L.A.'s Note:

    From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      scrub the potatoes clean and trim away any rough spots.
    2. 2
      cut in half potatoes that are larger than a walnut.
    3. 3
      Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
    4. 4
      Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
    5. 5
      If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
    6. 6
      Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
    7. 7
      whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
    8. 8
      pour the dressing over the vegetables and toss together gently but thoroughly.
    9. 9
      try not to break up the potatoes.
    10. 10
      allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.

    Ratings & Reviews:

    • on June 03, 2012

      55

      Light and refreshing. The fresh dill is wonderful. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2010

      35

      Not bad, but not great either. I thought it was best warm when it was freshly made. When I let it refrigerate for a couple of hours the veggies became limp and lifeless and they didn't taste as good as when they were warm.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009

      55

      This is great! I took it to a picnic/ potluck and there wasn't a bit left. I used a teaspoon of dried dill, and with fresh dill it would be a 8 star! Couldn't find an English Cucumber so used a regular one and sliced it on a mandoline. If you have to use frozen green beans (try Trader Joe's) steam no more then 2 minutes to keep the crunch. Thanks Patti

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Haricots Verts, Red Potato and Cucumber Salad

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 162.3
     
    Calories from Fat 43
    27%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 216.2 mg
    9%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 4.9 g
    19%
    Sugars 4.7 g
    19%
    Protein 4.0 g
    8%

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