Potato Green Bean Salad
Roasted potatoes, steamed green beans, Dijon, herbs, garlic, and touch of vinegar makes this warm salad option the perfect pair to a holiday entrée.
Ingredients
- 3 lbs Red Skin Potatoes Quartered
- 1 lb Fresh Green Beans Trimmed and Halved
- 1/3 cup Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Chopped Garlic
- Fresh Dill
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees.
- Toss your potatoes in a little olive oil, salt, and pepper.
- Lightly oil a baking pan with olive oil then spread your potatoes evenly across the surface.
- Cook for 30 minutes or until the potatoes are fork tender. You don’t have to rotate the potatoes if you don’t want to, there are benefits to either options.
- Remove the potatoes from the baking pan and place in a mixing bowl.
- Steam your green beans for about two minutes; you want them to still have a crisp bite to them. Dry, and then add the green beans to the mixing bowl.
- Next, add Dijon, vinegar, oil, fresh chopped dill, garlic, and salt and pepper to your mixing bowl and toss all ingredients gently.
- Serve warm.