Roasted New Potato Salad

Serves 8
Time 50 min

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 poundsnew potatoes, cut into chunks
    6 tablespoonsplus 1 teaspoon extra-virgin olive oil
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/4 poundgreen beans, stemmed and sliced
    2 tablespoonsred wine vinegar
    1/2 cupbasil leaves
    1 clovegarlic, finely chopped
    2 mediumtomatoes, chopped
    1 cupmixed salad greens
    12pitted Kalamata olives

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Method

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

Serving Size

Calories

250

Total Fat

13g

Saturated Fat

2g

Cholesterol

0mg

Sodium

250mg

Total Carbohydrate

26g

Dietary Fiber

5g

Total Sugars

3g

Protein

7g

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.