Roasted New Potato Salad

Roasted New Potato Salad Recipe with Green Beans and Kalamata Olives

Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Roasted New Potato Salad is a delicious and nutritious dish that is perfect for a light lunch or a side dish for dinner. The combination of roasted new potatoes, fresh green beans, juicy tomatoes, and tangy kalamata olives, all tossed in a flavorful basil vinaigrette, creates a dish that is bursting with flavor and texture.

History

The origins of Roasted New Potato Salad are not clear, but it is believed to have originated in Mediterranean cuisine, where fresh vegetables and herbs are often used to create vibrant and healthy dishes. This recipe puts a modern twist on the classic potato salad by roasting the potatoes to enhance their natural sweetness and adding a zesty basil vinaigrette for a burst of flavor.

Ingredients

2 lb (907 g) of organic new potatoes, cubed
1 tsp of extra virgin olive oil
a pinch of salt and pepper
0.25 lb (113 g) of fresh green beans, with stems removed and sliced
2 medium organic tomatoes, cut into 0.5-inch pieces
1 cup of washed salad greens
basil vinaigrette
12 kalamata olives, pits removed

Basil vinaigrette

2 tbsp of Wellspring chardonnay vinegar
6 tbsp of extra virgin olive oil
0.5 cup of fresh basil
0.5 tsp of salt
1 clove of minced garlic

How to prepare

Basil vinaigrette

Blend all vinaigrette ingredients in a blender until smooth.

Potato salad

Preheat the oven to 400°F (204°C).
Toss the potatoes with olive oil, salt, and pepper. Cover and roast them until tender (35-40 minutes).
While the potatoes are roasting, cook the beans in boiling water until they are just tender (3-4 minutes). Rinse them in cold water and set them aside.
Toss the potatoes, beans, and tomatoes with the vinaigrette.
Spoon the mixture onto a plate arranged with salad greens and garnish it with olives.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute other vegetables, such as bell peppers or zucchini, for a different flavor profile.
Use a different type of vinegar, such as balsamic or red wine vinegar, for a unique twist on the vinaigrette.

Cooking Tips & Tricks

Be sure to cube the potatoes evenly to ensure even cooking.

- Roast the potatoes uncovered to allow them to develop a crispy exterior.

- Use fresh, high-quality ingredients for the best flavor.

- Adjust the seasoning of the vinaigrette to suit your taste preferences.

Serving Suggestions

Roasted New Potato Salad can be served as a light lunch or a side dish for dinner. It pairs well with grilled chicken, fish, or tofu. Serve it alongside a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Roasting the potatoes enhances their natural sweetness and creates a crispy exterior.

- Blanching the green beans ensures that they are tender yet still crisp.

- Tossing the vegetables in the vinaigrette while they are still warm allows them to absorb the flavors.

Ingredient Substitutions

Use regular potatoes instead of new potatoes if desired.

- Substitute other types of olives, such as green olives or black olives, for the kalamata olives.

- Use a different type of vinegar, such as apple cider vinegar or white wine vinegar, for the vinaigrette.

Make Ahead Tips

Roasted New Potato Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply toss the vegetables with the vinaigrette and store them in an airtight container until ready to serve.

Presentation Ideas

Serve Roasted New Potato Salad on a bed of fresh salad greens for a vibrant and colorful presentation. Garnish with additional basil leaves and a sprinkle of freshly ground black pepper for an extra touch of flavor.

Pairing Recommendations

Roasted New Potato Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Roasted New Potato Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Roasted New Potato Salad contains approximately 250 calories. This makes it a light and satisfying dish that is perfect for a healthy meal.

Carbohydrates

Each serving of Roasted New Potato Salad contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

Each serving of Roasted New Potato Salad contains approximately 20 grams of fats. The fats in this dish come from the olive oil used for roasting the potatoes and making the vinaigrette. Olive oil is a heart-healthy fat that is rich in monounsaturated fats.

Proteins

Each serving of Roasted New Potato Salad contains approximately 5 grams of protein. Protein is essential for building and repairing tissues in the body and is an important component of a balanced diet.

Vitamins and minerals

Roasted New Potato Salad is a rich source of vitamins and minerals, including vitamin C, vitamin K, potassium, and folate. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains garlic and olives, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Roasted New Potato Salad is a nutritious and delicious dish that is rich in carbohydrates, healthy fats, protein, vitamins, and minerals. It is a well-rounded meal that is perfect for a light lunch or a side dish for dinner.

Summary

Roasted New Potato Salad is a flavorful and nutritious dish that is perfect for a light lunch or a side dish for dinner. With its combination of roasted new potatoes, fresh green beans, juicy tomatoes, and tangy kalamata olives, all tossed in a zesty basil vinaigrette, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Roasted New Potato Salad. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the sea. Martha was known for her amazing culinary skills, and I always looked forward to trying her latest creations.

On that particular day, Martha had decided to make a simple yet delicious potato salad using some fresh new potatoes she had picked up from the farmer's market that morning. As she washed and scrubbed the potatoes, she shared with me the story of how she had come across this recipe.

"It all started when I was visiting my cousin in the countryside," Martha began, her eyes twinkling with excitement. "She had just harvested some new potatoes from her garden and decided to make this roasted potato salad for lunch. I was blown away by how flavorful and satisfying it was, and I knew I had to get the recipe."

Martha's cousin had graciously shared the recipe with her, and Martha had been making it ever since. As she carefully sliced the potatoes into bite-sized pieces and tossed them with olive oil, salt, and pepper, I couldn't help but marvel at her skill and expertise in the kitchen.

After roasting the potatoes in the oven until they were golden brown and crispy, Martha added some fresh herbs, chopped green onions, and a drizzle of balsamic vinegar to finish off the dish. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig in.

As we sat down to enjoy the potato salad together, I took my first bite and was immediately transported to a place of comfort and joy. The flavors were perfectly balanced, the textures were spot on, and the overall dish was simply divine.

"I can see why you love this recipe so much, Martha," I said between mouthfuls. "It's absolutely delicious."

Martha smiled warmly at me, her eyes twinkling with pride. "I'm so glad you like it, my dear. It's always a hit with guests, and I love sharing it with others."

As we finished our meal and cleared the table, Martha shared with me some tips and tricks for making the perfect roasted potato salad. She emphasized the importance of using high-quality ingredients, taking the time to properly season and roast the potatoes, and adding a personal touch to make the dish your own.

"I've made this recipe countless times, and I never get tired of it," Martha said, her voice filled with passion. "It's a classic dish that never fails to impress, and I'm so grateful to my cousin for introducing me to it all those years ago."

As I bid farewell to Martha and headed home, I couldn't stop thinking about the roasted new potato salad recipe. I knew that I had to make it for my own family and friends, to share with them the same joy and satisfaction that Martha had shared with me.

And so, armed with Martha's recipe and her invaluable advice, I set out to recreate the dish in my own kitchen. As I washed and sliced the potatoes, tossed them with olive oil and seasonings, and roasted them until they were crispy and golden brown, I felt a sense of warmth and nostalgia wash over me.

When I finally sat down to enjoy the finished dish with my loved ones, I knew that I had found a new favorite recipe to add to my collection. The roasted new potato salad was a hit with everyone, and I couldn't help but smile as I watched them savor each bite.

As I reflect back on that day and the impact that Martha's roasted new potato salad recipe has had on me, I am filled with gratitude for the wonderful friends and family who have enriched my life with their love and their delicious recipes. Cooking is not just about feeding the body – it's about feeding the soul, and I am so grateful to have experienced that firsthand.

So the next time you're looking for a simple yet delicious dish to share with your loved ones, consider making Martha's roasted new potato salad. I promise you won't be disappointed. Happy cooking!