Warm Roasted Potato & Green Bean Salad


A lovely summer salad (or just a reason to have Homemade Grapeseed Mayonnaise!) Serve with greens and red onions.

1 lb. of red potatoes
1 tablespoon olive oil
S and P, to taste
1/4 lb. green beans (this is about a handful, or use your judgement)
Ice bath
Homemade Grapeseed Mayonnaise or Vegenaise

Preheat the oven to 425. Cut the potatoes into quarters or smaller, depending on the size of the potatoes. They should be bite size. Toss with olive oil and a sprinkle of salt and pepper. Roast for 35 to 45 minutes or until brown and crispy. Let cool for a few minutes.

Set up the ice bath by filling a bowl with ice cubes and cold water. Bring a pot of water to boil. Cut off the ends of the green beans. Cook the green beans in the boiling water for 3 minutes (exactly 3, set a timer) and drain immediately. Drop into the ice bath to stop the cooking. Lay the green beans onto a kitchen towel to dry. Cut into small bite size pieces.

Place potatoes and green beans in a big bowl. Add a spoonful of mayo (or more) and mix well. Enjoy!

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