On the Side: Roasted Potato and Green Bean Salad

I’ve never been much of a potato salad fan.  I don’t like a big mayonnaise-y, gloppy salad.  Eww.  I much prefer a lighter German potato salad or a sweet potato salad (ooo, remind me to share that one with you sometime!).  To me a mayonnaise based potato salad just doesn’t taste like much of anything.  😦 So I went on the search for a potato salad that could be my signature.

Ta da! This Roasted Potato and Green Bean Salad has become a staple in my arsenal of potluck dishes.  It’s just different enough to be interesting yet easy enough to throw together for a last minute barbecue.  It can be served warm, room temperature, or chilled.  You really can’t mess it up!

Roasted Potato and Green Bean Salad

1 lb. green beans, washed and ends trimmed
2 lb. red potatoes, washed and cut in half or quartered depending on size
1 clove garlic, peeled and smashed
Olive oil
Salt & pepper
1 small shallot, minced
2 Tablespoons whole grain mustard
1 Tablespoon honey
2 Tablespoons cider vinegar
¼ cup olive oil
Salt & pepper

Preheat oven to 350°

On a large baking sheet, toss potatoes and garlic clove with olive oil, salt and pepper. Roast for 10 minutes. Add green beans to the potatoes, toss, and roast another 7-8 minutes or until potatoes are tender and green beans have started to turn brown (but are still crisp). Remove from oven and set aside.

In a large bowl, mix together shallot, mustard, honey and vinegar. Whisk in olive oil and season with salt and pepper. Add the still warm potatoes and green beans and toss. Check for seasoning and add more salt and pepper if needed.

Source: Ruth’s Table, 2018.

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