Green Bean Potato Salad
Ingredients
- 3 cups chopped yukon gold potatoes
- 3 cup green beans , ends trimmed
- 2 cloves garlic , finely chopped
- 2 tbsp extra virgin olive oil
- pinch of salt and pepper
Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400 degrees. Place the chopped potatoes on a large baking sheet, then toss with one tbsp of olive oil and a pinch of salt and pepper until all of the potatoes are coated. Roast the potatoes for about 30 minutes, until they are lightly golden and slightly crispy.
- While the potatoes are cooking, place the green beans on another large baking sheet. Toss with one tbsp of olive oil, the garlic cloves, and a pinch of salt and pepper until all of the green beans are coated. Roast for about 20 minutes, until just starting to turn brown and slightly soft.
- Once the potatoes and green beans are roasted, transfer them to a large serving bowl.
- Mix together the vinaigrette: Combine all of the vinaigrette ingredients in a jar with a tight fitting lid, and shake it to combine. Then pour the vinaigrette onto the potatoes and green beans. Toss to combine, making sure everything is evenly coated.
- You can eat this salad, warm, at room temperature, or cold.
Tried this recipe?Let us know how it was!