This is a great summer dish. It's easy to prepare, and since it is dressed in a vinaigrette, there is no worry about it sitting out at room temp for a bit. Baby Yukon Gold potatoes are cubed and roasted, then tossed with blanched green beans, roasted red peppers and a mustardy vinaigrette. Make it for your next barbecue today!
Roasted Potato Salad with Mustard Vinaigrette
One 3 lb bag of Baby Yukon Gold potatoes
3 tbsp. olive oil
2 tsp salt
1/2 tsp freshly ground pepper
1 garlic clove, minced
1/2 lb of fresh green beans, cleaned, trimmed and steamed until crisp tender
1/2 c. jarred roasted red peppers, sliced into 1" strips
1 envelope of Good Season's Italian Dressing, prepared according to package directions with these changes: use apple cider vinegar instead of red wine vinegar and add 1 Tbsp Dijon mustard.
Preheat oven to 375 degrees
Rinse potatoes and cut into quarters or eighths (small bite size). In a bowl mix the olive oil, salt, pepper and garlic. Toss in the potatoes until evenly coated. Place on a rimmed baking sheet and roast until golden brown and tender (about 20-30 minutes). Remove from oven and allow to cool to room temperature. Toss potatoes, green beans and roasted red peppers in a bowl. Add half of the dressing and toss. Allow to sit for at least one hour before eating, so that flavors can marry. Add more dressing and salt and pepper if needed. Enjoy! May be made one day ahead, but don't add the green beans until just before serving. Allow to sit at room temp for one hour. Enjoy!
Roasted Potato Salad with Mustard Vinaigrette
One 3 lb bag of Baby Yukon Gold potatoes
3 tbsp. olive oil
2 tsp salt
1/2 tsp freshly ground pepper
1 garlic clove, minced
1/2 lb of fresh green beans, cleaned, trimmed and steamed until crisp tender
1/2 c. jarred roasted red peppers, sliced into 1" strips
1 envelope of Good Season's Italian Dressing, prepared according to package directions with these changes: use apple cider vinegar instead of red wine vinegar and add 1 Tbsp Dijon mustard.
Preheat oven to 375 degrees
Rinse potatoes and cut into quarters or eighths (small bite size). In a bowl mix the olive oil, salt, pepper and garlic. Toss in the potatoes until evenly coated. Place on a rimmed baking sheet and roast until golden brown and tender (about 20-30 minutes). Remove from oven and allow to cool to room temperature. Toss potatoes, green beans and roasted red peppers in a bowl. Add half of the dressing and toss. Allow to sit for at least one hour before eating, so that flavors can marry. Add more dressing and salt and pepper if needed. Enjoy! May be made one day ahead, but don't add the green beans until just before serving. Allow to sit at room temp for one hour. Enjoy!
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