This potato salad is hearty, yet feels light and fresh with a lime and fresh basil vinaigrette. Foxtail Farm CSA vegetables included: red potatoes, green beans, cauliflower, garlic, basil, and red onions.
Roasted Red Potatoes, Cauliflower and Green Bean Salad Recipe
Ingredients:
- 2 pounds red potatoes, diced
- 1 head cauliflower, cut into small florets
- 1 pound green beans, cut into one-inch pieces
- olive oil to coat vegetables
- salt and pepper
- 1/2 medium red onion, thinly sliced
Vinaigrette:
- 3 cloves garlic
- 2 Tbs. Dijon mustard
- 1/2 cup fresh basil leaves
- 2 limes juiced
- 1 tsp. salt
- Freshly ground black pepper
- 1 Tbs. olive oil
Directions:
Clean and prep the vegetables. The potatoes will be roasted on a separate cookie sheet from the cauliflower and green beans as they take a bit longer. Mix the diced potatoes with a little oil to coat and salt and pepper. Then turn them out onto a baking sheet and roast at 450 degrees until they are browned on the top. Do the same with the cauliflower and green beans – toss them in a bit of oil, salt and pepper and then spread onto a baking sheet. The potatoes will take about 45 minutes to roast and the green beans and cauliflower will take about 20 to 30 minutes. I didn’t keep track of my time, so just keep an eye on them.
Once the veggies are roasted, take them out of the oven and let them cool. Meanwhile, mix the vinaigrette using a food processor. Pulse the garlic, basil, lime juice, Dijon, salt, pepper and oil. When the vegetables have cooled, mix the vinaigrette and onions into them and serve.
Vegetarian Perspective 