Roasted Potato and Green Bean Salad

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

Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 248Calories from Fat 40

% Daily Value *
Total Fat 11g17%

Saturated Fat 1.9g10%
Cholesterol 3.8mg2%
Sodium 722mg31%
Total Carbohydrate 33g11%

Dietary Fiber 4.3g18%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Potato and Green Bean Salad