Another recipe made with seasonal local ingredients. It’s that time of year. Baby potatoes are starting to show up at the market and green beans are everywhere.
This salad recipe was inspired by 2 separate recipes that I love both from Jamie Oliver’s television and book Jamie at Home. One is a bean salad and the other a potato salad. They are both incredible and guaranteed to please you and any guest you serve them too. For those of you who have never seen the show, I highly recommend checking it out. Highly entertaining and inspiring. Jamie cooks in different areas of his home and, walks around his garden, using fresh homegrown ingredients in his dishes.
In the past I would turn my nose up at the idea of a potato salad. Visions of cold creamy potato salads served at parties really don’t do anything for my appetite. When I saw Jamie make this potato salad on Jamie at Home I was excited. This is a different type of potato salad that seemed incredibly appetizing? Friends who shared this salad with me both loved it. A success. I will definitely be making this again.
Give it a try for yourself and let me know what you think.
Roasted New Potato and Green Bean Salad
600g-700g red or white skinned baby potatoes, cut in half or quarters
500g green beans, tips removed
2 small shallots, finely chopped
1 clove garlic, finely chopped or grated
a good handful of flat leafed parsley, finely chopped
a few chives, finely chopped
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp lemon juice
2 tbsp capers
sea salt and freshly ground black pepper to taste
Preheat oven to 425F. Drizzle potatoes with a little olive oil and mix to coat. Spread out the potatoes in a roasting pan and put in oven.
Roast for approximately 45 minutes until potatoes are cooked. You should be able to stick a fork in them easily. While the potatoes are roasting prepare the dressing in a large bowl.
Remove the potatoes from the oven and let them cool for a few minutes. Use this time to steam your green beans for a few minutes until slightly tender. Don’t overcook them.
Combine the potatoes and green beans together in the large bowl with the dressing. Mix well.
Great for lunch or as a side dish at dinner or to serve as part of a large spread at a party.
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