Tired of the same old potato salad?
Try this roasted version studded with hard-boiled eggs and haricot verts.
The potatoes are roasted instead of boiled and tossed with haricot verts, grape tomatoes, and black olives.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
A zesty dill and Dijon dressing coats the ingredients keeping this potato salad light and bright.
Serve this salad alongsideburgersor other grilled meats.
Dont be shy when salting the water for blanching the haricot verts.
This recipe was developed by Melissa Gray.
Reduce heat to a lively simmer and cook eggs for 11 minutes.
Transfer eggs to a bowl of ice water.
Let stand until cool, about 20 minutes.
Meanwhile, preheat oven to 400F.
Roast potatoes, stirring once halfway through, until fork-tender, about 20 minutes.
While potatoes are roasting, bring a medium saucepan of salted water to a boil over medium-high.
Add beans; cook until crisp-tender, 3 to 4 minutes.
Drain and rinse under cold water.
Gradually whisk in remaining 1/3 cup oil.
Stir in warm potatoes, beans, tomatoes, and olives.
Transfer to a platter.
Peel eggs and slice into wedges.
Drizzle eggs with oil and top dish with dill and pepper.
Serve warm or at room temperature.
Make-Ahead:Boil and refrigerate the eggs up to 3 days ahead.
Prep the dressing and blanch the green beans up to 1 day ahead.
Store in the refrigerator.
Leftover salad will keep in the fridge for a day or two.
