VP & Vegan - Roasted New Potato Salad

[Guest guest]

* Exported from MasterCook *

 

Roasted New Potato Salad

 

Recipe By :Didi Emmons

Serving Size : 6 Preparation Time :0:00

Categories : Artful Salads & Slaws

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds new potatoes -- (about 9 to 10), cut in half

5 tablespoons extra-virgin olive oil

1 teaspoon salt

Fresh-ground black pepper to taste

1 1/2 cups green beans -- trimmed and cut in half lengthwise

1 garlic clove -- minced

1 tablespoon sherry vinegar or red wine vinegar

1 small red onion -- sliced thin

1 cup chopped parsley

2 plum tomatoes

 

Preheat the oven to 425º. Put the potatoes into a roasting pan. Drizzle them

with 2 tablespoons for the olive oil, and sprinkle

them with 1/2 teaspoon of the salt and the pepper. Roast the potatoes for 40 to

50 minutes, or until they are tender. Let them

cool for 10 to 15 minutes.

 

While the potatoes roast, bring 1 quart salted water to a boil in a small

saucepan. Add the green beans, and boil them for 1 to 2

minutes, no longer. Drain the, and rinse them with cold water.

 

In a large bowl, combine the garlic, the vinegar, and the remaining 3

tablespoons olive oil. Add the onion, parsley, tomatoes, and

green beans to the vinaigrette.

 

Add the potatoes to the bowl, and then add the remaining 1/2 teaspoon of salt

and pepper to taste. Toss well. Serve the potato

salad warm, or let it cool, cover it with plastic wrap, and chill it to serve

cold later.

 

Source:

" Vegetarian Planet "

S(Formatted by):

" KETS on 3/28/01 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 217 Calories; 12g Fat (46.3% calories

from fat); 4g Protein; 27g Carbohydrate; 4g Dietary

Fiber; 0mg Cholesterol; 372mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable;

2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 4917 0 0 0