Recipe: Roasted Potato and Green Bean Salad

Makes 6 servings

Salad:

- 1 ½ pounds fingerling potatoes

- 8 cloves garlic, peeled

- 3 tablespoons olive oil

- ¼ teaspoon kosher salt

- 8 ounces green beans

- Freshly ground black pepper

- ¼ cup chopped Italian parsley

Dressing:

- 1 teaspoon Dijon mustard

- 1 teaspoon prepared horseradish

- 3 tablespoons white wine vinegar

- ¼ teaspoon kosher salt

- ¼ cup extra-virgin olive oil

1. Preheat oven to 325 degrees. Scrub potatoes and pat dry. Cut each in half lengthwise and put into a large, flat pan such as a jelly-roll pan or rimmed baking sheet. Add whole cloves garlic, olive oil and salt. Stir to coat potatoes with oil. Roast 45 minutes, stirring once with a wide metal spatula. The potatoes should be soft and crusty in places. Scrape into a bowl.

2. While the potatoes are roasting, bring a pan of water to the boil for the green beans. Trim beans and cut into 1-inch pieces. When water is boiling, add beans and time 3 minutes or until tender-crisp. Drain well and rinse briefly with cold water to stop the cooking. Pat with paper towels and add to potatoes.

3. While vegetables are cooking, whisk together Dijon, horseradish, vinegar and salt until blended. Slowly add olive oil, whisking until thickened and smooth. Pour about half of dressing over warm potatoes and season with salt. Season with pepper to taste, stir in parsley and serve at room temperature, adding more dressing if necessary.

Making salad ahead: The potatoes can be tossed with the dressing several hours in advance, covered and refrigerated. About 45 minutes before serving, stir in the cooked beans and parsley. Serve at room temperature.

Data per serving:

Calories 279

Protein 3.80g

Fat 15.99g

Carbohydrates 32.06g

Sodium 186mg

Saturated fat 2.16g

Monounsaturated fat 11.64g

Polyunsaturated fat 1.61g

Cholesterol 0mg

From "The Beach House Cookbook" by Barbara Scott-Goodman