Roasted Potato & Green Bean Salad
Total TimePrep: 15 min. Bake: 25 min.
Very yummy! Went well with grilled chicken breasts. I also added the green beans to cook less and used only 4 slices of bacon.
I liked this a lot. Roasting really brought out the veggie flavors and made this different. I did use half the bacon and also added the green beans in the last 10 minutes since they don't take that lonh. Very good.
I liked this light tasting salad. It did make quite a bit so may cut the recipe down next time.
This recipe sounds great but why no TOH rating of ingredients, e.g., carbs, salt, etc. Rely on TOH evaluation of contents!
Great recipe. Flavors were perfect. Had warm but actually preferred it chilled. Being a lifetime Weight Watcher member I am always looking for recipes that are delicious and healthy. Thanks for a great recipe.
Fabulous recipe! The dressing is fresh tasting with a perfect amount of sharpness. Love how the Thyme just pushes through making its statement as well.Taste of Home Volunteer Field Editor.
We love this fresh take on potato salad. I mix the dressing ahead in a mason jar to let the flavors meld, then just pour it over the warm potatoes and beans when we're ready. SOOOO good!
Basically just roasted vegetables with a vinaigrette. I roasted the potatoes for 10 minutes before I added the fresh green beans, and the beans were still over cooked. Also, way-y-y too much vinegar/lemon juice for the amount of olive oil. I also added some yellow bell pepper to the mix, but waited for five minutes after the beans..
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Easy and very flavorful!