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


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

Dressing:

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