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Roasted Potato And Green Bean Salad

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Ingredients

Adjust Servings:
3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 - 200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Nutritional information

284.9
Calories
166 g
Calories From Fat
18.6 g
Total Fat
3.5 g
Saturated Fat
186 mg
Cholesterol
82.4 mg
Sodium
21.6 g
Carbs
3.9 g
Dietary Fiber
3.7 g
Sugars
9.5 g
Protein
256g
Serving Size

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Roasted Potato And Green Bean Salad

Features:
    Cuisine:

    I wish I had doubled the recipe, because this salad was so popular with the dinner crowd! Two possible amendments: 1) You can cook the green beans in the microwave on high for 45 seconds. 2) If you don't have sherry vinegar, white wine vinegar will do nicely.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roasted Potato and Green Bean Salad, Lovely variation to the good ole potato salad I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for , I wish I had doubled the recipe, because this salad was so popular with the dinner crowd! Two possible amendments: 1) You can cook the green beans in the microwave on high for 45 seconds 2) If you don’t have sherry vinegar, white wine vinegar will do nicely , I’m so glad I only made half a recipe! I live alone and I would have eaten them all! Such a simple yet flavorful combo used arugula and romaine for the greens I did make it last for two meals but it was difficult not to eat it all at once The second time I ate it I added some leftover chicken and it was great Lee


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    Steps

    1
    Done

    Cut the Potatoes Into Wedges and Put Them on to a Baking Sheet.

    2
    Done

    Drizzle Them With Olive Oil and Sprinkle With Salt and Pepper.

    3
    Done

    Bake About 30-40 Minutes, or Until They Are Done.

    4
    Done

    Meanwhile, Bring a Pot of Water to a Boil and Add the Beans With a Pinch of Salt.

    5
    Done

    Cook Uncovered Until the Beans Are Crisp-Tender, About 7 Minutes.

    6
    Done

    Drain the Beans and Run Under Cold Water - This Preserves the Lovely Green Colour.

    7
    Done

    Place Them on a Towel to Dry.

    8
    Done

    Make the Vinaigrette: Combine All the Incredients in a Bowl, Mix Well So the Oil Emulsifies.

    9
    Done

    I Often Put It in a Plastic Container With a Lid and Just Shake.

    10
    Done

    Combine the Potatoes, Beans, Tomatoes and Greens in a Mixing Bowl, Add the Vinaigrette and Toss Well.

    11
    Done

    You Can Either Poach the Eggs and Add Them Onto Individual Plates, or Boil the Eggs and Cut Into Wedges and Just Add Into the Salad.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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