Recipe: Roasted potato salad

Ingredients

• 1 lb new potatoes

• 7 tbsp extra virgin olive oil, divided

• 1/4 tsp each: salt and freshly ground black pepper

• 1/4 lb green beans, tailed and halved

• 1 cup fresh basil leaves

• 2 tbsp white wine vinegar

• 1 clove garlic, sliced

• 1/4 tsp salt

• Pinch each: freshly ground pepper and granulated sugar

• 4 to 6 radishes, thinly sliced into half-moons

• 1/4 cup finely chopped green onion (about 1)

• 1/2 cup crumbled feta cheese (about 2 oz)

Directions
1 Preheat oven to 400°. If necessary, cut potatoes to make them into 3/4-inch pieces. Toss potatoes with 1 tbsp olive oil and 1/4 tsp salt and black pepper in a medium-sized bowl. Transfer potatoes to a baking dish, cover, and roast in oven until potatoes are tender, about 25 to 30 minutes.

2 Meanwhile, blanch green beans in boiling salted water until tender but firm, about 3 to 5 minutes. Rinse with cold water and drain. Set aside.

3 Prepare dressing by pur?eing basil, remaining 6 tbsp olive oil, white wine vinegar, sliced garlic, a pinch of salt, pepper and granulated sugar in a food processor until ingredients are emulsified and basil is flecked. Reserve.

4 When potatoes are roasted and just cool enough to handle, toss them in a medium-sized bowl along with the beans, radishes and green onion, adding enough dressing to coat the salad. Transfer to a container, cover, and chill. Before serving, bring potato salad to room temperature and stir in crumbled feta cheese. Season to taste with freshly ground pepper.

 

Read more in Food & Entertaining and Recipes