Roasted New Potato Salad
Serves 8
Time 50 min
Summer is a great time for serving this bright side dish. Green beans, tomatoes and basil are all at their most flavorful and the salad packs up well for a picnic, too.
Special Diets:
Ingredients
- 2 pounds new potatoes, cut into chunks
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 pound green beans, stemmed and sliced
- 2 tablespoons red wine vinegar
- 1/2 cup basil leaves
- 1 clove garlic, finely chopped
- 2 medium tomatoes, chopped
- 1 cup mixed salad greens
- 12 pitted Kalamata olives
Method
Preheat the oven to 400°F.
Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan.
Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.
Meanwhile, bring a large pot of salted water to a boil.
Add green beans and cook until just tender and vibrant in color, 3 to 4 minutes.
Rinse in cold water and set aside.
Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette.
Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens.
Garnish with olives and serve.
Nutritional Info:
Per serving: 250 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 250mg sodium, 26g carbohydrates (5g dietary fiber, 3g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 pounds new potatoes, cut into chunks
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 pound green beans, stemmed and sliced
- 2 tablespoons red wine vinegar
- 1/2 cup basil leaves
- 1 clove garlic, finely chopped
- 2 medium tomatoes, chopped
- 1 cup mixed salad greens
- 12 pitted Kalamata olives