/ / Creamy Lemon Roasted Potato & Green Bean Salad

Creamy Lemon Roasted Potato & Green Bean Salad

Growing up in the South I’m no stranger to hot, humid summer days, barefoot running in my Granny’s yard, and the crisp, sweet, delicious smell of fresh cut green beans. 
 I can recall many afternoons spent watching my Granny and Papaw “break beans” on the porch. Bushels and bushels of beans poured from their garden, and it took the two of them working day and night just to keep up.
My Granny says no one can break beans like my Papaw Es did. She said he used a knife to cut the ends and string them completely clean.
Interestingly enough, I string my beans the exact same way.
I think many of the recipes I come up with, and the way I cook my food, starts with my beloved memories of my grandparents garden.
The type of food that comes with a little dirt on it, and really doesn’t need much “sprucing up” to produce such rich, satisfying flavors.

Rustic by nature. Simple by design. And so so good for the soul.

My Papaw Es was a fisherman to the heart, and surprised my Granny with beautiful catches regularly. As far as I’m concerned there’s nothing better than a fresh trout wrapped in tin foil with a little butter and cooked. 
That’s not to say these days it isn’t fun to try new ways to enjoy it.
With fish courtesy of my own Husband.

But this recipe is about the vegetables on this plate. A re-do of the classic potato salad, lightened up by shedding the mayo for greek yogurt, and roasting the potatoes and beans to golden perfection.
Creamy Lemon Roasted Potato & Green Bean Salad
Serves 6 (as a side)
Ingredients
6 c. (approx. 15 whole) Small Red Potatoes, chunked 
3.5 c Green Beans, chopped
Garlic Salt
Pepper
Olive Oil
1/2 c. Plain Greek Yogurt
1 T. Yellow Mustard
2 tsp. Dried Dill
1 T. Fresh Parsley, chopped (optional)
1 tsp. Lemon Zest
2 T. Lemon Juice

Directions
1. Preheat oven to 400 degrees. Spread potatoes and green beans in roasting pan, drizzle with olive oil, garlic salt and pepper. Toss to coat. Roast for one hour or until potatoes are tender.
2. Mix yogurt, mustard, dill, parsley, lemon zest, and lemon juice in a bowl. Add garlic salt (or sea salt) and pepper to taste.
3. Toss roasted potatoes and beans with half of the dressing to coat. Serve warm, or chill.
*I reserved half of the dressing because the salad absorbed it as it sat. When I ate the leftovers I added the remaining dressing to freshen it up.

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