My summer salad go to: Roasted Red Skin Potato Salad with Green Beans

June 1, 2020

This is from my book, Amy's Table: Food for Family and Friends. The book was published in 2007 and I'm still making it! 


Like most potato salads, this tastes best made a day ahead. Make it easily with a little advance prep. When roasting potatoes for another meal, roast extra. Blanch extra green beans when making another meal, too, and refrigerate until ready to assemble the salad.


2 pounds small red new potatoes, scrubbed and cut into quarters

Olive oil as needed

1 pound fresh green beans



1/4 cup olive oil

1/4 cup white wine vinegar

1 teaspoon sugar

1 clove garlic, minced

1 teaspoon salt

3/4 cup mayonnaise

1 tablespoon fresh dill, chopped, plus more for garnish

1/3 cup chopped sweet onion

2 ribs celery, chopped

2 hard-boiled eggs, peeled and chopped

Salt and pepper


Preheat oven to 400°F.

In a rimmed baking sheet, toss potatoes with enough olive oil to lightly coat. Season generously with salt and pepper. Roast until potatoes are golden brown and barely tender, about 30 minutes. Cool to just warm.

While potatoes are roasting bring a large pot of salted water to boil. Add green beans and cook 5 minutes or just until crisp tender. Drain; rinse with cold water to stop the cooking process.

Place roasted potatoes and blanched green beans in a large bowl. Gently toss to combine.

In a small mixing bowl whisk together the dressing ingredients; pour over still warm potatoes and beans. Gently stir onion, celery and hard-boiled eggs into potato mixture. Cover and refrigerate several hours and up to overnight. Season to taste with salt and pepper.

To Serve: Garnish with chopped fresh dill.


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