Zesty Red Potato & Green Bean SaladdownloadEmail This Post

Zesty Red Potato & Green Bean Salad

Prep: 10 minutes
Bake: 45 minutes • Serves: 8

1-1/2 pounds baby red potatoes, cut into 3/4-inch chunks
1-1/2small red onions, cut into 1-inch wedges
2-1/2tablespoons olive oil
1/4teaspoon salt
1/4teaspoon ground black pepper
12ounces fresh green beans, trimmed
3 tablespoons red wine vinegar
1-1/2tablespoons Dijon mustard
1 package (2/3 ounce) fresh basil, leaves removed and chopped
1/2cup drained and sliced kalamata olives
1/2cup drained and sliced pepperoncini peppers (from about 10 peppers)

1.Preheat oven to 425°. In large bowl, toss potatoes, onions, 1 tablespoon oil, salt and pepper until vegetables are well coated. Transfer potato mixture to rimmed baking pan. Bake 30 minutes. Stir in green beans and bake 15 minutes longer or until vegetables are tender.

2.In large bowl, whisk together vinegar, mustard and remaining 1-1/2 tablespoons oil. Add basil, olives, peppers and potato mixture; toss to coat vegetables. Serve warm or at room temperature. Makes about 10 cups.


Approximate nutritional values per serving:
161 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
425mg Sodium, 22g Carbohydrates, 3g Fiber, 3g Protein