Roasted New Potato Salad with Basil Vinaigrette
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Roasted new potatoes are soft on the inside, and crispy on the outside, tossed with a flavorful basil vinaigrette. Serve it with any your favorite main courses. If it's too hot to cook indoor, grill the potatoes over your barbeque instead.
Ingredients
| 2 | pounds |
new potatoes
organic, cubed |
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| 1 | pinch |
salt and black pepper
|
* |
| ¼ | pound |
green beans
fresh, stems removed, sliced |
|
| 2 | medium |
tomatoes
organic, cut in half |
|
| 1 | cup |
mixed salad greens
washed |
* |
| Basil vinaigrette | |||
| 2 | tablespoons |
chardonnary vinegar
|
* |
| 6 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | cup |
basil
fresh |
* |
| ½ | teaspoon |
salt
|
|
| 1 | each |
garlic cloves
minced |
|
| To serve: | |||
| 12 | each |
kalamata olives
pits removed |
* |
Directions
Preheat oven to 400℉ (200℃).
Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes).
Let cool.
While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside.
Toss potatoes, beans, tomatoes with Vinaigrette.
Spoon mixture onto a plate arranged with salad greens, garnish with olives.
For Basil Vinaigrette: Purée all in a blender until smooth.
