Makes: 6 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 40 minutes
Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.
1 1/2 pounds new or baby potatoes, scrubbed and cut in half
8 ounces green beans, trimmed
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons champagne vinegar, or white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons crumbled Gorgonzola, or other blue cheese
2 tablespoons finely chopped scallion greens
Position rack in lower third of oven; preheat to 450°F.
Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
When the vegetables are done, toss with the dressing in the bowl. Serve warm.
Servings Per Recipe 6
Amount Per serving
% Daily values *
8% Total Fat 5g
5% Saturated Fat 1g
Trans Fat 0g
Monounsaturated Fat 3g
1% Cholesterol 3mg
16% Potassium 567mg
12% Sodium 295mg
8% Total Carbohydrate 23g
12% Dietary Fiber 3g
8% Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
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