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Roasted New Potato Salad With Basil Vinaigrette Recipe

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Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette

Step 1

Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool. While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside. Toss potatoes, beans, tomatoes with Vinaigrette. Spoon mixture onto a plate arranged with salad greens, garnish with olives.

Step 2

For Basil Vinaigrette: Puree all in a blender until smooth.

Nutritional information per serving (8): 207 calories, 4g protein, 8g fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: 2 breads, 1 1/2 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com Reprinted with permission from Whole Foods Market

Things You'll Need

  • 2lb Organic new potatoes; cubed
  • 1ts Extra Virgin Olive Oil
  • 1pn Salt and Pepper
  • 1/4lb Fresh green beans
  • -- stems removed, sliced
  • 2md Organic tomatoes
  • -- cut in half
  • 1c Salad greens; washed
---------BASIL VINAIGRETTE--------------
  • 2tb Chardonnary vinegar
  • -(Wellspring brand)
  • 6tb Extra virgin olive oil
  • 1/2c Fresh basil
  • 1/2ts Salt
  • 1 Garlic clove; minced
  • 12 Kalamata olives
  • -- pits removed

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