Roasted New Potato and French Green Bean Salad

This composed salad of roasted potatoes, green beans, cherry and yellow tomatoes is tossed with a mustard vinaigrette.

Prep Time: 20 min
Cook Time: 14 min

RECIPE
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Servings:

Yield: 6 Servings

Ingredients:

French Beans
1 pound French green beans, clipped

Roasted Potatoes
1 pound new potatoes, cut into medium dice
1 1⁄2 teaspoons salt
1 1⁄2 teaspoons ground black pepper
1 teaspoon garlic, minced
3 tablespoons olive oil

Dressing
1⁄2 teaspoon garlic
3 tablespoons mustard seeds, toasted
1 teaspoon mustard powder
2 shallots, thinly sliced
1⁄2 cup basil chopped
1⁄4 cup sherry vinaigrette dressing

1 cup cherry tomatoes, halved
1 yellow tomato, cut into 1⁄4 inch slices

Allergens:

Mustard, Nightshade

Nutritional Information

Vegetarian

Directions:

For the French beans: Blanch the beans in boiling salted water for 4 minutes. Shock in ice water. Remove from water and pat dry. Reserve under refrigeration until needed.
For the roasted potatoes: Preheat oven to 350F. Season the potatoes with salt, pepper, garlic and oil and roast in oven until tender and golden brown, about 10 minutes. Chill quickly.
For the dressing: Whisk together the garlic, mustard seeds, mustard powder, shallots, basil, sherry vinaigrette dressing. Refrigerate until needed. Reserve 2 tablespoons of the dressing. Toss the green beans, potatoes, and remaining dressing together.
Toss the tomatoes with reserved 2 tablespoons dressing.
To plate family style: Place the bean and potato salad diagonally down center of a large serving plate. Slightly overlap the yellow tomato slices alongside the green bean and potato salad. Lay the cherry tomatoes crosswise over bean and potato salad.