Roasted Green Bean and Potato Salad – Cookin’ with Marilyn
This is a great side dish to take to a Memorial Day picnic. No mayo to worry about spoiling!
Roasted Green Bean and Potato Salad
6 medium red potatoes, cut into 1 inch cubes
1 lg red onion,cut into 1 inch pieces
1\4 lb fresh green beans, trimmed and halved
1 tbsp. olive oil
8 bacon strips,cooked and crumbled
2 tbsps. cider vinegar
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1\2 tsp salt
1\4 tsp pepper
1\4 cup olive oil
Preheat oven to 425. Place potatoes, onion, and green beans in a greased 9×13 baking pan. Drizzle with oil. Toss to coat evenly.
Roast about 25-30 minutes or until tender, stirring a couple of times. Transfer to a large bowl, add bacon. In a smaller bowl, whisk the first 6 vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture, toss to coat. Serve warm. ENJOY!!