Roasted Potato & Green Bean Salad with Yogurt-Mustard Dressing
A zippy roasted potato salad!
3 c. potatoes
2 small (or 1 lg.) cloves garlic, pressed or minced
3 tsp. olive oil, divided
Salt and pepper
1 c. trimmed green beans, cut into bite-sized pieces
2 Tbsp. snipped parsley, carrot tops, or cilantro, optional
Combine the potatoes, garlic, and 2 tsp. olive oil in a bowl and season with salt and pepper.
Roast on a parchment lined, rimmed baking sheet in a preheated 400 oven for about 20 minutes, or until lightly browned and fork tender. Toss the green beans with 1 tsp. olive oil, and add to the pan for the last five minutes of roasting time.
Remove, cool to room temperature, and toss with dressing below.
1 Tbsp. olive oil
1/2 small clove garlic, minced
1 Tbsp. plain yogurt
1/2 tsp. lemon juice
1/2 tsp. Dijon mustard
Taste and adjust seasoning; thin with 1-2 tsp. water if you wish to thin just a bit.
Recipe created or adapted by Liz Talley, Urban Graze
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