Grandma's salad


Grandma's salad
This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.
34 K 4.3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: September 29th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Grandma's salad
Prepare 700 g green beans and reserve.

Stage 2 - 30 min.
Grandma's salad
Plunge 4 potatoes into the same cooking water as the beans (there are no small savings) and cook until tender.

Stage 3 - 5 min.
Grandma's salad
Meanwhile, prepare 1 red onion and chop finely.

Chop 1 bunch parsley.

Put into a salad bowl.

Stage 4 - 3 min.
Grandma's salad
Dice 50 g Comté cheese.

Stage 5 - 1 min.
Grandma's salad
Add to the bowl.

Stage 6 - 5 min.
Grandma's salad
Cut the green beans into short lengths...

Stage 7 - 1 min.
Grandma's salad
..and add to the bowl.

Stage 8 - 4 min.
Grandma's salad
Once the potatoes are cooked, peel them.

Stage 9 - 2 min.
Grandma's salad
Slice and add to the bowl.

Stage 10 - 2 min.
Grandma's salad
Add 5 tablespoons French dressing (vinaigrette), mix well and your "grandma's" salad is ready.
Remarks
It's important to try and make this a warm salad, with both the beans and potatoes still warm from cooking, served without delay.

If you don't have Comté cheese, any other hard-paste cheese you like will do fine.
Keeping: Best eaten immediately but will keep in the fridge for later.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %180 RDI=20 %80 RDI=10 %1,670 RDI=80 %7,000 RDI: 80 %
Per 100 g2 RDI=1 %10 RDI=1 %5 RDI=1 %110 RDI=5 %440 RDI: 5 %
Per person10 RDI=5 %50 RDI=4 %20 RDI=3 %420 RDI=20 %1,750 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, Mustard
How much will it cost?
  • For 4 people : 4.80 €
  • Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017513 K4.3 2 hours 40 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16th 20245.24 M 64.2 4 days 15 hours 50 min.
Boiling potatoes in their skins
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
July 25th 2017611 K 34.4 30 min.
Gravlax
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
July 11th 201662 K5 12 hours 25 min.
Langoustine gratin
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
December 30th 201967 K3.9 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page