Roasted Potato and Green Bean Salad
Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.
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INGREDIENTS
Nutrition- 3⁄4
- 1⁄2
- 100 -200
- 1
- 4large eggs
Vinaigrette
- 1
- 1⁄2
- 2tablespoons sherry wine vinegar
- 4tablespoons olive oil
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DIRECTIONS
- Cut the potatoes into wedges and put them on to a baking sheet.
- Drizzle them with olive oil and sprinkle with salt and pepper.
- Bake about 30-40 minutes, or until they are done.
- Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
- Cook uncovered until the beans are crisp-tender, about 7 minutes.
- Drain the beans and run under cold water - this preserves the lovely green colour.
- Place them on a towel to dry.
- Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
- I often put it in a plastic container with a lid and just shake.
- Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
- You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.
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