Roasted Potato & Green Bean Salad
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I made this salad to take advantage of in-season fresh potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make.
Blair Lonergan Rochelle, VA
Roasted Potato & Green Bean Salad Recipe
Roasted Potato & Green Bean Salad
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
¼ lb. fresh green beans, trimmed and halved
2 Tbsp. olive oil
8 bacon strips, cooked and crumbled
Vinaignette: 2 Tbsp. cider vinegar
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
¼ cup olive oil
Preheat oven to 425 F. Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan. Drizzle with oil; toss to coat.
Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm. 7 servings
(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)
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