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Roasted new potato salad with tomatoes, green

Roasted new potato salad with tomatoes, green
Main Ingredient: Potatoes Tomatoes

Preparation: Roasted

Dietary: Diabetic

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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
  • 2483527⁄624973141 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
  • 2483527⁄624973141 c Fresh basil
  • 2483527⁄624973141 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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