This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Unlike baked beans, loaves of breads, or Fuji apples, books, once consumed, do not disappear." -John Sutherland, How to Read a Novel
This recipe is a great combination of flavors and textures, with the toasted potatoes, crisp green beans and a lush sauce. This is a perfect side dish with your favorite grilled fish or chicken for a spring or summer cookout. The salad makes great leftovers, so make extra.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3,4.
This recipe can be divisible by 2.
This recipe makes great leftovers. Note that cooking time does not include chilling time.
|5 tsp||olive oil (divided)|
|12 ounces||fingerling or Yukon gold potatoes (cut into 1 inch cubes)|
|8 ounces||whole green beans|
|2 tsp||white wine vinegar|
|2 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place a large skillet in the oven and preheat the oven to 325°F.
When the oven is hot, place 1 teaspoon of oil in the pan and swirl to coat.
Add the potatoes and return the pan to the oven. Roast for about 15 minutes until lightly crisped on the outside. Toss the pan about every 3 minutes to have the potatoes cook evenly.
While the potatoes are cooking, place the water over high heat.
When the water boils, add the green beans and reduce the heat to medium low.
Blanch the green beans for about 5 minutes until tender.
While the beans are cooking, fill a large mixing bowl with water and ice.
When the beans are done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.
Remove the potatoes from the oven, place on a plate, let cool for about 5 minutes, then place in the refrigerator until chilled.
Place the remaining 4 teaspoons olive oil, vinegar, honey, mustard, salt, pepper and parmesan in a large bowl and whisk until smooth. Chill.
When the potatoes are chilled, add them to the bowl with the dressing.
Cut the green beans into 1 inch pieces and add to the bowl with the potatoes.
Toss well and serve.
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