Roasted Potato and Green Bean Salad

Photo: Annabelle Breakey; Styling: Randy Mon

Kalamata olives and tangy feta cheese liven up a salad of roasted potatoes and green beans.

Yield: Makes 6 to 8 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 40%
  • Protein: 4.9g
  • Fat: 11g
  • Saturated fat: 1.9g
  • Carbohydrate: 33g
  • Fiber: 4.3g
  • Sodium: 722mg
  • Cholesterol: 3.8mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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