For warm weather gatherings, I love making a roasted potato salad served at room temperature. I buy the mini potatoes, roast them in advance with olive oil, salt and pepper, then toss them with any mix of herbs, arugula, green beans, sliced almonds, pine nuts, olives, feta, vinaigrette, marinated artichokes, pesto…etc! It comes together quickly and is a filling vegetarian option on the BBQ buffet.
Roasted Potato + Greenbean Salad
serves 4-6
40 mini potatoes
10 garlic cloves (optional)
2 c (or 2 handfuls) greenbeans or snap peas, ends trimmed and sliced
1 small bunch (or a big handful) of fresh cilantro, coarsely chopped (some stems are ok)
your favorite vinaigrette, or rice vinegar mixed with my FF x PRMRY finishing olive oil
Toss the potatoes (plus garlic cloves if you wish) in olive oil and salt and roast at 450F for 20-25 minutes, until a fork goes in easily. If the potatoes are bigger than bite size, slice them. The size of the potatoes will determine cooking time so keep an eye on them. When they’re done, allow them to cool in a big mixing/salad bowl.
Once cooled, add the other ingredients and toss. Enjoy at room temperature.
*If you’re making this several hours in advance, wait to add the cilantro and dressing until it’s time to serve.
