Warm Potato and Green Bean Salad

A really bright and zingy salad!

3 c. halved or quartered small new potatoes (bite-sized)

2 cloves garlic, pressed or minced

1 Tbsp. olive oil

Salt

1½ c. trimmed green (&/or yellow) beans, cut into about 1” pieces

½ tsp. Dijon mustard

½-1 tsp. horseradish (start with ½, add more if desired)

3 Tbsp. olive oil

Snipped parsley, carrot tops, or celery leaves for garnish

Preheat oven to 350. Line a rimmed baking sheet with parchment paper.

Toss the potatoes with garlic and olive oil and lay single layer on baking sheet. Bake for about 30-45 minutes (depending on size), or until they’re nicely browned and fork tender.

Meantime, steam the beans just until crisp-tender (about 1-2 minutes).

Whisk together the mustard, horseradish, and olive oil. Toss with potatoes and beans, garnish with parsley or leaves, and serve warm.

Recipe created or adapted by Liz Talley, Urban Graze

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