Roasted Potato & Green Bean Salad with Dijon Vinaigrette
There are so many good things going on in this salad. So many textures, colors, flavors, I kind of love it.
I have always loved potato salad. You know, that traditional, southern kind of potato salad that is all potato, not really any other vegetables, and has tons of mayonnaise and mustard. The kind that you ALWAYS get as a side dish with your BBQ in Texas. Yeah, that kind. So good, but certainly not light and healthy.
Today, we’re changing up that southern Texas-style potato salad a bit, and adding in a whole bunch of other vegetables and beans. And then also keeping it light with a nice little dijon vinaigrette. Trust me, I won’t steer you wrong here. This stuff is GOOD. I was inspired by a recipe by Dr. Weil in one of his magazines. When I saw it, I just knew that I had to recreate it.
This dish is delicious eaten warm or cold. But make sure that you put the vinaigrette on there while everything is still warm. Those potatoes will soak all of that flavor and be extra delicious. It can be eaten as a side dish to your main course, or even as a meal all by itself. It is filling, satisfying, and full of fiber to keep you full for quite a while.
I think this recipe will be a hit with your friends and family. Bring it to your next picnic, potluck, or social gathering. Everyone will be asking you for the recipe.
Ingredients
- 5 small yukon gold potatoes, chopped
- 2 1/2 cups green beans, ends trimmed
- 2 zucchini, sliced
- 2 1/2 cups cooked kidney beans
- 1/4 cup sun dried tomatoes (drained if packed in oil)
- 1/4 cup + 2 tbsp extra virgin olive oil
- 3 tbsp dijon mustard
- 2 tbsp red wine vinegar
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees. Toss the potatoes with 1 tbsp of oil, season with a small pinch of salt and pepper, and place on a baking sheet. Roast for 30 minutes, until lightly golden and cooked through.
- While the potatoes are cooking, toss the green beans and zucchini with 1 tbsp of oil and place on a baking sheet. Roast for about 20 minutes, until green beans are slightly soft and brown.
- In a large serving bowl, add the cooked potatoes, green beans, cooked kidney beans and tomatoes. In a small bowl, whisk together the mustard, vinegar, salt, pepper and 1/4 cup of oil.
- Pour the dressing over the vegetable mixture and toss to combine.
- Serve and enjoy!
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