Roasted Potato & Green Bean Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 7 |
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I made this salad to take advantage of in-season fresh potatoes, onions, and green beans. Itâs a perfect twist on the tangy German potato salad my mom used to make. Ingredients:
6 medium red potatoes, cut into 1-inch cubes |
1 large red onion, cut into 1-inch pieces |
1/4 pound fresh green beans, trimmed and halved |
2 tablespoons olive oil |
8 bacon strips, cooked and crumbled |
vinaigrette: |
2 tablespoons cider vinegar |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
2. Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm. Yield: 7 servings.
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