Illustration depicting a plethora of fresh cooking ingredients

Roasted Potato Salad

Prep time: 5 mins |Cook time: 40 mins |Total time: 45 mins |Serves: 4-6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Roasted Potato Salad

Prep time: 5 mins |Cook time: 40 mins |Total time: 45 mins |Serves: 4-6 |

Roasted Potato Salad

INGREDIENTS

  • 2 pounds small - new or fingerling potatoes (1 inch or smaller) halved if needed
  • 1 pound green beans - ends trimmed and blanched
  • 1 cup roasted red peppers - thinly sliced
  • 1 cup - pitted kalamata olives - halved
  • 1 cup chives - chopped

Whole Grain Mustard Dressing

  • 1 tablespoon Cook's Pantry whole grain mustard
  • 1 tablespoon shallot - minced
  • 1 garlic clove - minced
  • 2 tablespoons - champagne or red wine vinegar
  • ½ teaspoon honey or maple syrup
  • 1 cup olive oil
  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. On a parchment lined sheet pan - roast potatoes with olive oil, salt and pepper until browned on edges about 20-30 minutes. Meanwhile blanch green beans and cut in half if long.
  3. When potatoes are finished cooking - let cool on pan for 5-10 minutes.
  4. In large bowl gently mix potatoes, green beans, roasted red peppers and olives.
  5. In small bowl combine mustard, honey, shallot, garlic, salt and pepper. Slowly whisk in olive oil until smooth. Taste and adjust if necessary.
  6. Slowly add mustard dressing and mix. Sprinkle with chives and taste, adjust salt if necessary.
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