Roasted Potato Salad Nicoise

🧂 Ingredients

• 3 pounds small to medium yellow potatoes
• 2 cups trimmed green beans
• 3/4 cup red spring onions

  finely chopped {save some green ends, chopped, for garnish}
• 1/2 cup kalamata or other olives

  pitted and chopped
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons golden balsamic vinegar
• 1/4 teaspoon sea salt

  plus sea salt to taste
• ground black pepper to taste

Instructions

• 1 Preheat oven to 425 degrees.
• 2 Cut potatoes in half, then cut each half into 8 quarters. Place potatoes on foil
  lined baking sheet. Drizzle the potatoes with 1 tablespoon of the olive oil and
  sprinkle the 1/4 teaspoon of sea salt on top. Using hands, toss the potatoes
  together with the olive oil and sea salt until well coated. Spread out on the
  baking sheet and bake for approximately 30-35 minutes, or until a light golden
  brown on the edges. Turn the potatoes periodically during the baking process.
• 3 While the potatoes are cooking, trim the green beans then cut them in to
  approximately 1/2 inch pieces and steam in a pot for about 4 minutes or until
  tender crisp. Run water over the green beans after removing from heat to stop
  the cooking process, then set aside.
• 4 Make the dressing by combining the 1/2 cup of olive oil, lemon juice, and golden
  balsamic vinegar in a bowl. Season to taste with sea salt and fresh ground black
  pepper.
• 5 Once the potatoes are done, combine them in a large bowl with the green beans,
  chopped onions and olives, and the dressing. Place in refrigerator for 30
  minutes or more to cool before serving. Garnish with chopped green onions if
  desired.

Nutrition Info