08/19/2022
When you’re still thinking about a recipe three days later you know it’s a keeper.
𝗙𝗿𝗲𝗻𝗰𝗵 𝗦𝘁𝘆𝗹𝗲 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱
You’re going to need a rimmed baking sheet, one small mixing bowl and one medium-large mixing bowl.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
• 1 lb. mini potatoes (mix of red and white), halved lengthwise
• 2 Tbsp., plus 2 tsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 8 oz. green beans, trimmed and cut into 2-inch pieces
• 3 Tbsp. fresh chopped dill
• 2 Tbsp. fresh chopped tarragon
• 2 Tbsp. fresh chopped chives
Mustard Dressing
• 2 Tbsp. Dijon mustard
• 2 Tbsp. whole-grain mustard
• 2 Tbsp. white wine vinegar
• 2 Tbsp. sweet pickle relish
• 2 Tbsp. extra-virgin olive oil
• 1/4 tsp. celery seed
• 1/4 tsp. each kosher salt and black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Preheat oven to 425ºF.
2. Line baking sheets with parchment paper, arrange potatoes on top, and toss with 2 Tbsp. extra virgin olive oil, 1/2 tsp. salt, garlic powder, and 1/4 tsp. black pepper.
3. Roast in preheated oven for 25 minutes.
4. Remove the pan from oven, toss potatoes and push them to one side of the baking sheet. Add green beans to other side of baking sheet and toss with remaining 2 tsp. extra virgin olive oil. Return pan to oven for 10 to 15 more minutes, until all the vegetables are tender. Remove from oven and let cool for 10 minutes.
5. While vegetables are in the oven prepare mustard dressing. Add all dressing ingredients to a medium mixing bowl; whisk to combine.
6. Add roasted potatoes and green beans to a large bowl and about two-thirds of mustard dressing; toss to combine. Gently fold in dill, tarragon and chives. Season extra salt and ground black pepper to taste. This dish is best enjoyed slightly warm however, is delicious cold as leftovers.
