Roasted Potato Salad with Green Beans, Walnuts and Smoked Salmon
Serves: 6 to 8
I adapted this recipe from one given to me by a chef with whom I worked in Paris. He hailed from the Normandy coast and was descended from a long line of fishermen/farmers. I think you'll love the textures and colors of this vibrant, seasonal, celebration salad.
- 2 pounds small new potatoes (any variety you love) Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon pepper Add to list
- 1 big handful (about 1/4 pound) green beans Add to list
- 1/4 cup toasted walnuts Add to list
- 1/4 cup finely chopped red onion Add to list
- 4 ounces smoked salmon Add to list
- Fresh Spring Herb Aioli Add to list
Preheat oven to 400° F.
Cut potatoes in half or quarters (depending on the size) and transfer to a mixing bowl. Toss with the olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes or until tender. Let cool. (You may do this step a day ahead.)
Cook green beans in boiling, salted water until just tender but still green, about 4 minutes. Refresh in ice water and drain. Remove their stems and cut beans into 2-inch pieces. (Cutting them on an angle gives them a pretty look.)
In a large bowl, gently combine potatoes, green beans, walnuts, red onion and smoked salmon. Toss with aioli.
Each serving: 260 cal, 15g fat (2g sat), 10mg chol, 550mg sodium, 27g carb, 3g fiber, 7g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 16, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.