Roasted Potato and Green Bean Salad|
This recipe is part of Linda Larsen's Summer Salad Buffet article.
After reading a tip that potato salads are wonderful made with roasted potatoes instead of boiled, I invented this recipe. I often add an entire head of garlic, but you can adjust the amount to your taste. The potatoes are crisp on the outside and soft inside. The onion becomes very sweet, and the garlic is savory and nutty. This is one of my favorite salads!
5 pounds Yukon gold potatoes, unpeeled, cut into chunks
1/4 cup olive oil
5 cloves garlic, chopped
1 onion, peeled and chopped
2 pounds fresh green beans, trimmed, cut into 2" pieces
1 cup mayonnaise
1/2 cup low-fat mayonnaise
1/2 cup milk
1/4 cup mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 6-ounce can tuna, well drained, if desired
1 cup freshly grated Parmesan cheese
In large pan, combine potatoes, olive oil, garlic and onion. Roast at 400 degrees for 30 minutes, turning vegetables with spatula once so they cook evenly. Meanwhile, cook the beans for 5 minutes in rapidly boiling water. Drain and add to the potatoes after the 30 minutes of roasting. Roast for 30 additional minutes, turning ingredients with spatula once. In large bowl, combine mayonnaise, milk, mustard, salt and pepper, and beat well with wire whisk. Add tuna and Parmesan cheese. Stir hot roasted vegetables into mayonnaise mixture and refrigerate. Stir again after 1 hour of cooling.
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.