What to do with the green beans and potatoes from the farm … I know, make a Roasted Potato & Green Bean Salad!!
This Roasted Potato & Green Bean Salad is nutritious, delicious and beautiful to have alongside a summer barbecue or a fall meal. The color and taste from the yellow peppers and the zing from the mustard vinaigrette, make this the perfect blend!
I am all about simple recipes to fit into my busy everyday life. Since most of the meals I make are from scratch, and with very few processed ingredients, I try to create easy meals that I can whip up in a pinch. All of us have busy lives, so sometimes we need quick, without giving up on delicious and nutritious. This is definitely one of them.
How do I make roasted potatoes?
You start by cleaning the potatoes with a vegetable scrubber to get the dirt off. Dry them with a cloth or paper towel. Cut them into bite size pieces, keeping them all around the same size so they cook evenly.
Slice up some onions, and place the potatoes, onions and garlic cloves in a mixing bowl. Drizzle with olive oil, salt & pepper and place on a parchment lined baking sheet.
Roast the potatoes for approximately 30 minutes, moving them around every 10 minutes, so that all sides cook and you get your roasted potatoes below.
While the potatoes are roasting, clean & cut the green beans.
How do I prepare the green beans?
Steam the green beans in a double boiler for about 10 minutes. Then plunge them in cold water bath to stop them from cooking further.
Steam Green Beans Plunge in cold water bath
When potatoes are done, place the baking sheet on the counter or cooktop to come to room temperature.
Prepare the rest of your ingredients in the recipe. Blend everything together in a mixing bowl and serve!
This roasted potato salad tastes great for hours to come and even refrigerated overnight. My family usually picks on it thru the next day, until there is nothing left!
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This is an easy & delicious Roasted Potato & Green Bean Salad that is vegetarian/vegan.
Ingredients
2 lbs red potatoes, cleaned and cut into bite size pieces
1 yellow onion, sliced thin
3 garlic cloves, roasted
3/4 lb green beans, cleaned, trimmed & steamed
1 yellow pepper
1 cup fresh basil leaves, chopped
1/4 cup olive oil
2 tbsp champagne vinegar
1 tbsp german mustard
Instructions
- Preheat the oven to 350°. Prepare the green beans.
- Place the potatoes and garlic on a parchment lined baking sheet and roast for 20 – 30 min until golden brown.
- Clean, trim and dice the yellow pepper.
- Prepare the dressing by mixing the mustard & vinegar together. Drizzle & stir in the olive oil to emulsify. Add in roasted & mashed garlic.
- Stir together gently the potatoes & onions, green beans, peppers, dressing and basil.
- Put in a bowl and serve.
Notes
* Vegetarian option is to add crumbled feta cheese – place on the side for individuals to add
** Vegan option is to add garbanzo or black beans at step 5
Note: This is a great make ahead salad because it sits well for hours
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