Potato, tomato and green beans

Nice combination of roasted potatoes, boiled beans, fresh tomatoes, herbs and spices.

Serves 4.

  • 1 pound small red-skinned potatoes, cut in half
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2/3 cup Creamy Herb Dressing
  • 8 ounces green beans, trimmed and cut in half
  • ½ cup yellow cherry tomatoes
  • ½ cup red cherry tomatoes
  • 1 cup chopped red onion
  • 1/3 cup pitted black olives, halved
  • Oak leaf or other lettuce
  1. Preheat oven to 400 F/200C.
  2. Toss potatoes with olive oil , salt and pepper.
  3. Place potatoes cut-side down on baking sheet and roast for 25 to 40 minutes (depending on size) or until tender.
  4. Using a slotted spoon, remove from roasting pan and place in bowl.
  5. Toss with half of dressing.
  6. Bring a pot of salted water to boil and add green beans.
  7. Boil for 3 minutes or until crisp tender.
  8. Refresh with cold water until cool.
  9.  Add to potatoes.
  10. Slice cherry tomatoes in half and add to potatoes.
  11. Stir in red onion and olives.
  12. Season well with salt and pepper and toss with remaining dressing.
  13. Line a platter with oak leaf lettuce and place salad on top.
  14. Decorate with chives and tarragon.


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