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Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad Recipe

I made this salad to take advantage of in-season fresh potatoes, onions, and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. —Blair Lonergan, Rochelle, VA
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:7 servings

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.