Roasted New Potato Salad

Roasted New Potato Salad

Serves 8
Summer is a great time for serving this bright side dish. Green beans, tomatoes and basil are all at their most flavorful and the salad packs up well for a picnic, too.
  • 2 pounds new potatoes, cut into chunks
  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 pound green beans, stemmed and sliced
  • 2 tablespoons red wine vinegar
  • 1/2 cup basil leaves
  • 1 clove garlic, finely chopped
  • 2 medium tomatoes, chopped
  • 1 cup mixed salad greens
  • 12 pitted Kalamata olives
You must be signed in to use shopping lists. Sign in or create account
Preheat the oven to 400°F. Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan. Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.

Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender and vibrant in color, 3 to 4 minutes. Rinse in cold water and set aside. 

Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette. Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens. Garnish with olives and serve.
Nutritional Info: 
Per Serving: 250 calories (120 from fat), 13g total fat, 2g saturated fat, 250mg sodium, 26g carbohydrates, (5 g dietary fiber, 3g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion