Roasted Potato and Green Bean Salad


I spotted these purple potatoes at the market and had to buy them. I immediately knew that with barbecue season right around the corner that I'd make a potato salad. I roasted the veggies and combined them with a delicious Dijon dressing. The result is the most delicious combination of flavors and a salad that is a worthy side dish to grilled meat or fish. It also tastes great warm or at room temperature so it's perfect for entertaining and potlucks.


Roasted Potato and Green Bean Salad:


Salad:

2 pounds of green beans, trimmed

2 pounds purple potatoes halved or quartered depending of the size

3-4 radishes, sliced

olive oil

kosher salt

pepper


Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 big shallot or two small finely chopped

1/4 teaspoon kosher salt

1/4 teaspoon black pepper


Time-Saving Tips: The dressing can be made a few hours in advance. The vegetables can be roasted 1-2 hours in advance; dress before serving. I use disposable pans to roast the vegetables which makes for easy clean-up.


Let' see what we need.


We're ready to cook.


Combine all of the dressing ingredients together in a small jar. Shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Preheat the oven to 475 degrees. Separately, toss the beans with a tablespoon of oil and the potatoes with about 1 1/2 tablespoons of oil and toss. Pour them into two separate pans; season with salt and pepper.


Roast the green beans until tender and have some light brown marks. This will take about 20 minutes. The potatoes will cook longer. Roast stirring occasionally until crispy; about 40-45 minutes.


Add the vegetables to a large bowl and gently toss. Drizzle with some dressing, add the radishes and toss.



It's ready! I just love the colors and the flavors of this salad. I know I'll be making it over and over again.


Enjoy!

2018 Cranberry Walk