I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make.
—Blair Lonergan, Rochelle, VA
Prep: 15 min. • Bake: 25 min. • Makes: 7 servings
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1. Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
2. Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve mixture warm.
HOW TO TRIM GREEN BEANS
• Before you get cooking, remove the tough, withered ends from the beans. You can do this with a knife or scissors—but your hands work just as well. Psst! This is a great task for getting the kids involved.
• If you prefer to just cut and be done, simply line up the ends of the beans. Then, using a chef’s knife, slice several at a time.