Roasted Potato & Green Bean Salad Serving: 7
(Taste of Home)
4 medium red potatoes, cut into 1 inch cubes
1 large red onion, cut into 1 inch pieces
¼ lb. fresh green beans, trimmed and halved
2 Tbsp. olive oil
8 bacon strips, cooked and crumbled
2 Tbsp. cider vinegar
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
¼ cup olive oil
1. Preheat oven to 425°. Place potatoes, onions and green beans in a greased 15x10x1 inch baking pan. Drizzle with oil; toss to coat.
2. Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.