Roasted Potato Salad with Green Beans, Walnuts and Smoked Salmon

Serves: 6 to 8

Your rating: None (15 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 16, 2009.

Lynne Vea

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.

More about: potatoes, salads

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