Roasted Potato and Green Bean Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Kalamata olives and tangy feta cheese liven up a salad of roasted potatoes and green beans.
How to Make It
Step 1
1
Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.
Step 2
2
Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.
Step 3
3
In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
3 pounds red potatoes, cut into quarters
4 tablespoons olive oil, divided
3 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound green beans, cut into 1-in. lengths
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup chopped sun-dried tomatoes in oil
1/2 cup coarsely chopped pitted kalamata olives
1/4 cup feta cheese
1/2 cup basil leaves, cut into ribbons
Directions
Step 1
1
Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.
Step 2
2
Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.
Step 3
3
In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.
Step 4
4
Note: Nutritional analysis is per serving.
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