Ingredients
-
3/4
-
1/2
-
100 - 200
-
1
-
4
-
-
-
-
-
1
-
1/2
-
2
-
4
-
-
Directions
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. |
