Roasted new potato salad with tomatoes, green
Roasted new potato salad with tomatoes, green ingredients
- CHRIS TOMLINSON
- 2 lb Organic new potatoes, cubed
- 1 t Extra-virgin olive oil
- Pinch salt and pepper
- 1⁄4 lb Fresh green beans, stems
- -removed, sliced
- 2 med Organic potatoes, cut in ½
- 1 c Salad greens, washed
- basil Vinaigrette
- 12 Kalamata olives, pits removd
- basil Vinaigrette
- 2 T Wellspring Chardonnary --
- Vinegar
- 6 T Extra-virgin olive oil
- 1⁄2 c Fresh basil
- 1⁄2 t Salt
- 1 Cloves garlic, minced
- Puree all in blender until
- -smooth
Cooking Roasted new potato salad with tomatoes, green
1. Preheat oven to 400°F.
2. Tossi potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes).
3. While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside.
4. Toss potatoes, beans, tomatoes with vinaigrette.
5. Spoon mixture onto a plate arranged with salad greens, garnish with olives.
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