Roasted Potato & Green Bean Salad
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 7 servings.
I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia
Ingredients
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6 medium red potatoes, cut into 1-inch cubes
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1 large red onion, cut into 1-inch pieces
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1/4 pound fresh green beans, trimmed and halved
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2 tablespoons olive oil
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8 bacon strips, cooked and crumbled
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VINAIGRETTE:
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2 tablespoons cider vinegar
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1 tablespoon lemon juice
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup olive oil
Directions
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1.
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
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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.
Nutrition Facts
Nutrition Facts: 3/4 cup equals 206 calories, 15 g fat (3 g saturated fat), 8 mg cholesterol, 393 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.
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