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Roasted Potato Salad with Green Beans, Feta & Mint

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Serves six.

  • To learn more, read:
    Roasted Potato Salads
  • by Joanne Weir from Fine Cooking
    Issue 80

  • 3/4 lb. green beans, ends trimmed, cut diagonally into 1-1/2-inch pieces
  • 1/3 cup chopped fresh mint
  • 1 recipe Simple Roasted Potatoes
  • 5 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. crumbled feta (1 scant cup)
  • Mint sprigs, for garnish (optional)
  • Lemon wedges, for garnish (optional)

Bring a pot of salted water to a boil over high heat. Add the green beans and cook until crisp-tender, 4 to 7 minutes. Drain.

Add the green beans and chopped mint to the potatoes and toss. In a small bowl, whisk the olive oil and lemon juice. Add to the salad and toss. Season with kosher salt and pepper to taste. Crumble the feta on top and serve garnished with mint sprigs and lemon wedges, if using.

Serving Suggestions

This salad pairs well with grilled tuna or broiled lamb chops.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 340; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 5; Protein (g): 7; Monounsaturated Fat (g): 14; Carbohydrates (g): 29; Polyunsaturated Fat (g): 2; Sodium (mg): 690; Cholesterol (mg): 15; Fiber (g): 4;

Photo: Scott Phillips

Great combination. Followed the recipe except cut the final 5 tablespoons of oil down to 2, which was sufficient. The Mint and lemon complemented the rest of the ingredients perfectly, and brought out the flavors of the green beans nicely. The mint makes it so refreshing - great for the summer!

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