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Roasted Potato and Green Bean Salad

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 1 hr
Yield Makes 6 to 8 servings
Kalamata olives and tangy feta cheese liven up a salad of roasted potatoes and green beans.


  • 3 pounds red potatoes, cut into quarters
  • 4 tablespoons olive oil, divided
  • 3 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound green beans, cut into 1-in. lengths
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped sun-dried tomatoes in oil
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 1/4 cup feta cheese
  • 1/2 cup basil leaves, cut into ribbons

Nutrition Information

  • calories 248
  • caloriesfromfat 40 %
  • protein 4.9 g
  • fat 11 g
  • satfat 1.9 g
  • carbohydrate 33 g
  • fiber 4.3 g
  • sodium 722 mg
  • cholesterol 3.8 mg

How to Make It

  1. Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.

  2. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.

  3. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.

  4. Note: Nutritional analysis is per serving.