Warm Potato And Green Bean Salad

13 Jul

A colorful dish with delightful contrasting textures and an out-of-this-world dressing.

Time: 30 minutes            Serves: 4


  • Salad

  • 1 pound baby yukon gold potatoes, cubed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, minced
  • 4 cups green beans, trimmed & halved
  • Dressing

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 1/2 tbsp Dijon vinegar
  • 1/4 tsp black pepper
  • pinch of salt

How to make it

  • Preheat oven to 400F.
  • Place potatoes in a mixing bowl and toss with olive oil, salt, pepper, and garlic. Spread onto a baking sheet in a single layer.
  • Roast for 20 minutes, stirring occasionally.
  • Steam or blanch green beans, plunging in cold water after about 5 minutes of cooking.
  • Combine dressing ingredients in a non-reactive bowl. Whisk to incorporate.
  • Toss potatoes and green beans with dressing.
  • Serve warm or at room temperature. This is perfect to bring along on a picnic or for a cookout as it doesn’t have any mayo in it and won’t spoil if it sits out.

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