Photo: Annabelle Breakey; Styling: Randy Mon
YieldsMakes 6 to 8 servings
AuthorHeather Fortney, Lake Elsinore, CA,
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.

Roasted Potato and Green Bean Salad