Fingerling Potato Salad with Lemon Balsamic Vinaigrette
A Mediterranean-style potato salad recipe topped with feta cheese, perfect for a refreshing potato side dish. Recipe Courtesy of: Amee Livingston
Prep10 minutesminutes
Cook35 minutesminutes
Total Time45 minutesminutes
Serves4
Course Side Dish
Variety Fav(s) Sunset Fingerlings™
Cook Type Oven, Stove Top
Dish Type Healthy, Salads
Season Spring, Summer
Ingredients
24oz.Tasteful Selections® potatoes, quartered
16oz.haricots verts green beans
6tbsp.extra virgin olive oil
1smallshallot, finely diced
2clovesgarlic, minced
3tbsp. white balsamic vinegar
1tbsp.freshly squeezed lemon juice
½tsp.Dijon mustard
½tsp.lemon zest
½tsp.honey
2oz.feta cheese
Salt and pepper, to taste
Instructions
Preheat oven to 400-degrees. Snap stem end off green beans, wash and pat dry. Place beans in a bowl and add 1 tbsp. olive oil and toss to coat. Set aside. Wash fingerling potatoes and pat dry. Slice into cubes and toss with 1 tablespoon of olive oil. Spread potatoes out onto a greased roasting pan and bake for 10 minutes. Stir potatoes and add green beans to the pan. Roast for 20 more minutes, until beans are crisp tender and potatoes are lightly golden and cooked through. Remove from oven and set aside to cool.
Heat 1 tablespoon of olive oil over medium heat and add shallots and garlic. Cook until shallots are translucent and soft, about 3-4 minutes. Pour shallots and garlic into a bowl and add balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon and honey. Whisk mixture until well blended. Place green beans and potatoes into a serving bowl and pour dressing mixture on top. Toss to coat and top with feta cheese. Serve room temperature.
Notes
For best results, use a good quality white balsamic vineagar