Roasted Potato Salad

  • 16 shallots or 8 small white onions
  • 2 lbs. medium potatoes (about 8)
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 8 oz. green beans, ends trimmed
  • 1 tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • ½ cup pitted Kalamata olives
  • 2-4 tbsp. chopped parsley
  • 2 oz. feta cheese, crumbled (about ½ cup)
  1. Preheat oven to 425F.
  2. Peel shallots (if using onions, peel and cut each lengthwise in half).
  3. Cut potatoes into 11/2-inch chunks.
  4. In large roasting pan, combine shallots, potatoes, salt, and 1 tablespoon oil.
  5. Roast 30 minutes.
  6. After vegetables have roasted 30 minutes, stir in green beans and 1 more tablespoon oil.
  7. Roast 15 minutes longer, or until vegetables are tender.
  8. Meanwhile, prepare vinaigrette. In a large bowl, mix lemon juice, Dijon mustard, and remaining 1 tablespoon oil.
  9. Add roasted vegetables to bowl with pitted Kalamata olives and parsley, tossing to coat with vinaigrette.
  10. Sprinkle salad with feta cheese.
  11. Serve salad warm or cover and refrigerate to serve later.
  12. Makes 6 servings.

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