NOTE: Several years ago I posted a recipe for a potato salad with beets. Here’s the link: https://www.menupause.info/roasted-potato-beet-salad/. Today’s recipe that I made for our Fourth of July picnic last week is somewhat simpler, but still uses roasted potatoes and no mayonnaise. But feel free to add your own ingredients that you use for potato salad to make it more your recipe than mine! (My family really liked it without the mayo!) This dish can be made the day before and refrigerated til picnic time.
Utensils: Steamer basket and large pot, cutting board and knife, vegetable scrubber, cookie sheet, bowl for tossing/serving
Prep. Time: about 1/2 hour – 45 min.
Cooking Time: About 30 minutes: 10-15 for potatoes and green beans; 10-15 min. for oven
Categories: Vegan, gluten Free (GF), No Sugar Added (NSA)
3# Organic Fingerling Potatoes (Called Rainbow Gems) or New Potatoes, scrubbed, cut into chunks
2 cups organic green beans,washed, trimmed, cut into thirds to equal approx. 2 cups
1/4- 1/2 cup olive oil for salad + 1 -2 Tbl. for cookie sheet
salt & pepper to taste
Other herbs of your choice: dill, chives, za’atar
garnish with sesame seeds (optional)
- Pre-heat oven to 350-375 degrees F.
- Prepare potatoes as noted above and place in steamer inside large pot and steam for about 10 minutes. Potatoes should not be mushy. Allow to cool enough to handle. Keep water in steamer.
- Place par-cooked potatoes in bowl and toss with 1/4 cup olive oil. Place on cookie sheet. Bake for about 15 minutes, tossing at least once, then placing on low broil for about 5 minutes to brown.
- While potatoes are roasting, prepare green beans as noted above and steam for only about 5 minutes. remove and rinse under cold water to stop cooking process.
- When potatoes are browned to your liking (I like them crisp!), place them in the bowl and toss with additional olive oil, if necessary. Add green beans, salt, pepper, and herbs.
- Place in a serving bowl or same one used for tossing, top with sesame seeds, and serve warm or chilled.Yield: I made enough for 6 people and still there was enough salad to make “take home” containers.
These are the organic fingerling potatoes I used. Very colorful!