Roasted Fingerling Potato Salad

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Roasted fingerlings and crunchy green beans get tossed with a zingy dressing in this scrumptious summer side.

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Ingredients

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Toss the potatoes, shallots and garlic with olive oil and spread evenly on a sheet tray lined with nonstick foil. Season well with kosher salt and pepper.

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Roast, turning occasionally, until browned and potatoes can be easily pierced with a knife, about 30-40 mins.

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While the potatoes are roasting, fill a large saucepan with water and 2 tsps salt and bring to a boil.

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Add the green beans and blanch until just tender. Drain and then immerse the beans in a large bowl of ice water to stop the cooking.

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When the roasted garlic cloves are cool enough to handle, squeeze the garlic out of the peel.

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