Steam the green beans for crunch and bright green color that compliments the red (you can also use yellow) tomatoes! Add some Colman's hot mustard powder (very small amount) to the vinaigrette for additional spice. Just suggestions!
I like to make a Heinz type salad cream (with a bit of Coleman’s), it’s perfect on potatoes and green beans (sometimes with a split hard boiled egg.) I leave the tomatoes on the side with just a bit of salt and freshly ground black pepper.
I made this salad today....delicious! I only had asparagus, so I used that. I never would have thought to dress the potatoes while still hot but it made all the difference! Love your recipes! Love your show!
I made this last night, and it was delicious. Next time, I’m going to use less oil, though. There was a 1/4 cup left in the bowl after putting away leftovers!
Potato salad is mostly badly made and overdressed with too much mayo or, if vinegar is used, the balance is off. Which is why I make it myself rather than buying ready-made. I am also skeptical if someone brings a mayo potato salad to a pot luck. Did they keep it cold? Probably not.
I make something similar but with the addition of olives , and I swap the fresh herbs for dried mint and dried oregano. Nice Greek flavours. The potato tray tip is super neat!
How could you let her mispronounce vinaigrette so many times? All the way through production and nobody heard it? VIN UH GUH RET, VIN UH GUH RET, oof it was hard to watch, not knowing when she was going to drop another V bomb. Come on, you're supposed to be the experts.
What do you recommend for best meat slicer, ( other than a knife😊)? Looking for a machine for the home use. Meat and cheese. Ease of cleaning would be best. Have any suggestions? Thanks, Kelly. P.S. love all the ideas and recipes America’s Test Kitchen shows!
Yum! Excellent timing! I just boiled potatoes and blanched green beans. Looking forward to trying this dressing (along with making some ‘salad cream’ á la Heinz).
Except for capers, I learned this recipe somewhere-- probably here years ago. This lady makes everything seem so easy and she is always chipper. Ashley Moore could probably lead me to try coriander I meant soap.😅
The only thing I don't like about the recipe, is that you can't print it out or pin it because you require us to create a so-called free account that's only good for 14 days, but then you have a credit card number and you start to charge us fees.
This to me is the perfect summertime supper, I wouldn't even need anything else lol. I can just eat sides and be happy wit that. Love that dressing, thank you for a great recipe!
1½ lbs yukon gold potatoes, chunked --> enough water to cover potatoes in pot + 2 tsp salt ½ cup olive oil ¼ cup white wine vinegar ¾ tsp black pepper ¾ tsp salt ¼ cup capers 2 anchovies, minced 1 shallot, sliced thin 6 oz grape tomatoes, halved 1 lb green beans, trimmed, and cut into 1 inch pieces ¼ cup dill, minced ½ cup fresh parsley leaves
With a Vinaigrette you should always wisk the seasonings and the vinegar first and add the oil last. I also prefer boiling the potatoes and green beens separately to get a better flavour separation. For an additional flavour upgrade roast the potatoes and/or the green beens instead of boiling them.
@@janzebuski3559 I don't think it's a different recipe per se, but he is suggesting to roast instead of boiling, but that would likely change the flavor profile some, even if you don't change the ingredients at all.
@@johnhpalmer6098 actually a few suggested differences. Different way to make the vinaigrette... boiling the potatoes and beans separately adding an extra step... but then maybe you want to roast the veggies.... several different steps in order to get different flavors suggests a different recipe to me
I have made this recipe ...... TWICE already within a week!! LOL. The family killed it!, LOL. This recipe has been added to my culinary arsenal. Thank you ATK.
I Think 🤔 I will make this for my next Church Luncheon. Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector", and Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
Made this pot salad and loved it! I would use less EV olive oil and more tomatoes. Also, 1 lb green beans could easily be 1/2 lb. Oh, I forgot the capers but it was fine without.
Potato, Green Bean and Tomato Salad. Looks delicious!!! One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for allowing me to share America's Test Kitchen . Bon apetit!😁
First time I had a very similar salad was in Beirut Lebanon, their food is scrumptious and super healthy. The only difference in the Lebanese potato salad, they put their tiny tasty green olives and a heap of parsley.
I’m sure you hear this all the time and is totally unrelated to the recipe…but I loooovvvveee your hair! Lol I’ve watched you for years and have enjoyed watching you style and shine each time! God bless!
Seemed she wasted a lot of potato, just to get perfect squares. I couldn't do that. I would find a better way to cut them. Smaller pieces put in a little later to boil?
@@kathleennorton6108 Go back to 0:27 to see exactly how she does it. She cuts them ALL, but you don't see the last bits being cut as they cut away to the pot before she finished. She basically cut them into 3 slabs, then into 3 large sticks, then into cubes, all of the potato. They just cut away before she finished.
I watched other videos that said, "You won't even know the anchovy is in there. Trust me." Baloney. It's the first taste that hits you. Revolting. I suspect that some people are genetically predisposed to taste something in the anchovy that others don't taste. It tastes like poop smells. Just skip the anchovy if you are like me.
Worcestershire sauce is often used with meats, gravies, etc to enhance and deepen flavors. One of the ingredients is anchovies. Also a main component in actual Caeser salad. All taste delicious to me!!!
I used a little bit of anchovy paste recently for a homemade ranch dressing. I had never used it before. But that would be better than opening a whole tin of anchovy fillets. You might try that. You can adjust how much you want. Two seems like a lot to me. I’ll probably start with a quarter to half teaspoon and go from there.
I loved her face, made me so hungry haha. There are so many cooking videos on the net where people don't taste the food in the end, the thing you watched them make for 20 minutes, makes me sad honestly.
@@kaiju_k5042 nobody beat Justin Wilson from the 80s cooking Cajun/Creole food. That man was in love with eating. But this girl is definitely a runner up. 😂
ATK, ASHLEY, I WAS ACTUALLY DISSAPOINTED, WHEN ‘YOULON GOLD’ POTAOTO. CAME OUT ? Why? We were eating them for years, just as another type in JAMAICA BWI so many years ago,! ALL of these are ALWAYS CALLED IRISH POTATO ! 🇺🇸🇺🇸🇺🇸🇺🇸
The anchovies don't make it taste like you added a fish to the potato salad!😂 It just adds flavor- like mmm, that tastes good but what is it...it adds the always sought after umami!
Love anchovies, here they just give another salt profile, I actually through this would be great as a side for grilled salmon if someone wants to make this into a bigger meal.
As said, and I'll say a little plainer than that, Anchovies are just there for that umami flavor, not for the seafood aspect, but you can omit it if you like.
You can use soy sauce or capers. Wont be the same but it'll do. Or if you don't want to buy anchovies, use Worcestershire sauce which does have fish in it.
I was with you until you showed the potatoes & green beans WHICH YOU BOILED TOGETHER IN ONE POT, equally separated on the baking pan. Please show things "as is" & not what's just pretty!
Nice try Sandra but I know how things work since I was a food stylist in my very distant past. And Eric Ryan, I made a comment just because it was so glaring. No need for you to get snarky.
Steam the green beans for crunch and bright green color that compliments the red (you can also use yellow) tomatoes! Add some Colman's hot mustard powder (very small amount) to the vinaigrette for additional spice. Just suggestions!
I like to make a Heinz type salad cream (with a bit of Coleman’s), it’s perfect on potatoes and green beans (sometimes with a split hard boiled egg.) I leave the tomatoes on the side with just a bit of salt and freshly ground black pepper.
Looks fabulous! Thanks Ashley for sharing this recipe.
I made this salad today....delicious! I only had asparagus, so I used that. I never would have thought to dress the potatoes while still hot but it made all the difference! Love your recipes! Love your show!
I made this recipe over the weekend and it was a big hit with my family! What a wonderful alternative to mayonnaise based potato salads..
Feel like every recipe by her is so simple and delicious, thanks a lot.
What a lovely charming charismatic host
I made this last night, and it was delicious. Next time, I’m going to use less oil, though. There was a 1/4 cup left in the bowl after putting away leftovers!
Potato salad is mostly badly made and overdressed with too much mayo or, if vinegar is used, the balance is off. Which is why I make it myself rather than buying ready-made. I am also skeptical if someone brings a mayo potato salad to a pot luck. Did they keep it cold? Probably not.
I make something similar but with the addition of olives , and I swap the fresh herbs for dried mint and dried oregano. Nice Greek flavours. The potato tray tip is super neat!
How could you let her mispronounce vinaigrette so many times? All the way through production and nobody heard it?
VIN UH GUH RET, VIN UH GUH RET, oof it was hard to watch, not knowing when she was going to drop another V bomb.
Come on, you're supposed to be the experts.
This is very Greek leaning. I grew up on mixing tomatoes and potatoes in the summer.
Thanks for adding actual captions for the Deaf
What do you recommend for best meat slicer, ( other than a knife😊)? Looking for a machine for the home use. Meat and cheese. Ease of cleaning would be best. Have any suggestions? Thanks, Kelly. P.S. love all the ideas and recipes America’s Test Kitchen shows!
Yum! Excellent timing! I just boiled potatoes and blanched green beans. Looking forward to trying this dressing (along with making some ‘salad cream’ á la Heinz).
Except for capers, I learned this recipe somewhere-- probably here years ago. This lady makes everything seem so easy and she is always chipper. Ashley Moore could probably lead me to try coriander I meant soap.😅
No mustard to emulsify the vinaigrette?
Love this! Perfect summer salad.
I love this recipe!! Healthier than most boring potatoes salads. 🥔 I CAN'T WAIT TO MAKE THIS!!!! Thanks
The only thing I don't like about the recipe, is that you can't print it out or pin it because you require us to create a so-called free account that's only good for 14 days, but then you have a credit card number and you start to charge us fees.
This to me is the perfect summertime supper, I wouldn't even need anything else lol. I can just eat sides and be happy wit that. Love that dressing, thank you for a great recipe!
Looks great! I think some tarragon would really work here.
It's a great salad for this summers tomato crop I can't wait !!!
1½ lbs yukon gold potatoes, chunked
--> enough water to cover potatoes in pot + 2 tsp salt
½ cup olive oil
¼ cup white wine vinegar
¾ tsp black pepper
¾ tsp salt
¼ cup capers
2 anchovies, minced
1 shallot, sliced thin
6 oz grape tomatoes, halved
1 lb green beans, trimmed, and cut into 1 inch pieces
¼ cup dill, minced
½ cup fresh parsley leaves
Thank you!
With a Vinaigrette you should always wisk the seasonings and the vinegar first and add the oil last. I also prefer boiling the potatoes and green beens separately to get a better flavour separation. For an additional flavour upgrade roast the potatoes and/or the green beens instead of boiling them.
Sounds like a different recipe... probably good, too.
@@janzebuski3559 I don't think it's a different recipe per se, but he is suggesting to roast instead of boiling, but that would likely change the flavor profile some, even if you don't change the ingredients at all.
@@johnhpalmer6098 actually a few suggested differences. Different way to make the vinaigrette... boiling the potatoes and beans separately adding an extra step... but then maybe you want to roast the veggies.... several different steps in order to get different flavors suggests a different recipe to me
Hol up…this really has greens, beans, potatoes, tomatoes
Made it today. Delicious. And no mayonnaise
I have made this recipe ...... TWICE already within a week!! LOL. The family killed it!, LOL. This recipe has been added to my culinary arsenal. Thank you ATK.
I wonder would it work with baby potatoes?
for sure :) I have some myself I was going to use for this
I Think 🤔 I will make this for my next Church Luncheon.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🥫🎂🥳🎈🎉 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector", and Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
As a white man, i have to say that this is the whitest thing I have ever seen. Lol
I saw this recipe on PBS and had to try it. WOW! Love it!! Another winner and so flavorful ~ thanks ATK!
Made this pot salad and loved it! I would use less EV olive oil and more tomatoes. Also, 1 lb green beans could easily be 1/2 lb. Oh, I forgot the capers but it was fine without.
Potato, Green Bean and Tomato Salad. Looks delicious!!! One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for allowing me to share America's Test Kitchen . Bon apetit!😁
First time making potato salad. Fantastic recipe! This dominated everything else at dinner. My friend gobbled it like there is no tomorrow.
This salad was absolutely delicious! Thanks for the recipe.
First time I had a very similar salad was in Beirut Lebanon, their food is scrumptious and super healthy. The only difference in the Lebanese potato salad, they put their tiny tasty green olives and a heap of parsley.
This was delicious! I will make this again..next time I'm adding bacon.
Delicious
Kissing doesn't last but cooking does.
Yummy 😋 I’m definitely going to make this !! Thank you 🌹
I am in love with Ashley! Recipe looks delicious!
I’ll make this for lunch next week.
Made this recipe and it was a hit with my family!🙏🏽
This is a very old Italian recipe my grandmother made it years ago and I still do.
Una delicia de ensalada 👍👍👍👏👏👏😋😋😋😋😋🇪🇨
I’m sure you hear this all the time and is totally unrelated to the recipe…but I loooovvvveee your hair! Lol I’ve watched you for years and have enjoyed watching you style and shine each time! God bless!
Ha, when I hit play on the recipe I thought, wow Ashley looks so pretty but then was like, I can't leave that comment can I lol.. glad we agree :P
@@kaiju_k5042 great minds…..never wrong to build a person up! ❤️
@@kidpaver aww well said, friend :)
@@kaiju_k5042 You guys are amazing. Thank you so much and thank you for watching!
@@kidpaver Thank you so so so much!
I'm a huge caper fan too!!!!!
Summertime!!
Looks yum and great tips!
This looks delicious, it is missing bacon though.
Ohh nice, I think you can totally customize it and add lots of other things.
Thanks! What umami sub for anchovy do you recommend to make it vegetarian?
Maybe that Coco Aminos stuff that tastes like soy sauce?
Are the Yukon gold potatoes the buttery ones? Thank you!!🤔🤔🤦
Yes.
Seemed she wasted a lot of potato, just to get perfect squares. I couldn't do that. I would find a better way to cut them. Smaller pieces put in a little later to boil?
@@kathleennorton6108 Go back to 0:27 to see exactly how she does it. She cuts them ALL, but you don't see the last bits being cut as they cut away to the pot before she finished. She basically cut them into 3 slabs, then into 3 large sticks, then into cubes, all of the potato. They just cut away before she finished.
Looks so good. Can't wait to make it.
I watched other videos that said, "You won't even know the anchovy is in there. Trust me." Baloney. It's the first taste that hits you. Revolting. I suspect that some people are genetically predisposed to taste something in the anchovy that others don't taste. It tastes like poop smells. Just skip the anchovy if you are like me.
Worcestershire sauce is often used with meats, gravies, etc to enhance and deepen flavors. One of the ingredients is anchovies. Also a main component in actual Caeser salad. All taste delicious to me!!!
I used a little bit of anchovy paste recently for a homemade ranch dressing. I had never used it before. But that would be better than opening a whole tin of anchovy fillets. You might try that. You can adjust how much you want. Two seems like a lot to me. I’ll probably start with a quarter to half teaspoon and go from there.
Very dramatic tasting 😂
I loved her face, made me so hungry haha. There are so many cooking videos on the net where people don't taste the food in the end, the thing you watched them make for 20 minutes, makes me sad honestly.
@@kaiju_k5042 nobody beat Justin Wilson from the 80s cooking Cajun/Creole food. That man was in love with eating. But this girl is definitely a runner up. 😂
@@Skammerd Ha, I have to google that, thanks :D
@@kaiju_k5042 the man was a legend on PBS back in the day. Julia Child level celebrity.
@@Skammerd I'm reading about him now, can't believe I never heard of him, shame! Really glad I saw your comment and thank you for replying
ATK, ASHLEY, I WAS ACTUALLY DISSAPOINTED, WHEN ‘YOULON GOLD’ POTAOTO. CAME OUT ? Why? We were eating them for years, just as another type in JAMAICA BWI so many years ago,! ALL of these are ALWAYS CALLED IRISH POTATO ! 🇺🇸🇺🇸🇺🇸🇺🇸
Why are you yelling?
Potato salad with FISH?
Not for me but creative recipe otherwise ♨
Just omitt the anchovie then.
The anchovies don't make it taste like you added a fish to the potato salad!😂 It just adds flavor- like mmm, that tastes good but what is it...it adds the always sought after umami!
Love anchovies, here they just give another salt profile, I actually through this would be great as a side for grilled salmon if someone wants to make this into a bigger meal.
As said, and I'll say a little plainer than that, Anchovies are just there for that umami flavor, not for the seafood aspect, but you can omit it if you like.
You can use soy sauce or capers. Wont be the same but it'll do. Or if you don't want to buy anchovies, use Worcestershire sauce which does have fish in it.
I was with you until you showed the potatoes & green beans WHICH YOU BOILED TOGETHER IN ONE POT, equally separated on the baking pan. Please show things "as is" & not what's just pretty!
I bet you're fun at parties.
Nice try Sandra but I know how things work since I was a food stylist in my very distant past. And Eric Ryan, I made a comment just because it was so glaring. No need for you to get snarky.
@mary Thanks for watching! That is how they came out of the saucepan and then colander. Cheers from a fellow food stylist!