Potato and Green Bean Side Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Potato and Green Bean Side Salad might be a recipe you should try.
- Servings: 12
- Total cooking time:
Ingredients:
- 2 cups cherry tomatoes
- 1/2 cup dill, chopped
- 1 clove garlic
- 3/4 pound green beans
- Kosher salt
- 1/4 cup Olive oil
- 1/2 cup parsley, chopped
- 1 red onion, sliced
- 2 pounds red and white potatoes, chopped into 1 inch cubes
Instructions:
- Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes.
- Drain and run under cold water to stop the cooking process.
- Add to the bowl with potatoes.Once tomatoes and onions are done, stir into green beans and potatoes.
- Add garlic and herbs.Just before serving, douse with olive oil and salt to taste.
