Roasted Potato Salad

Name: Roasted Potato Salad
Yield: Yield: 8 Portions
Ingredients: 5 fl oz/150 mL extra-virgin olive oil; 2 fl oz/60 mL sherry vinegar; 8 oz/227 g Shredded green beans; 8 oz/227 g halved cherry tomatoes; Ground black pepper, as needed; Extra-virgin olive oil, as needed; 1 lb 8 oz/680 g fingerling potatoes; Salt, as needed; 1 tsp/3 g minced garlic; 1 tbsp/8 g chopped anchovies; ¼ cup/33 g chopped capers; ½ cup/78 g pitted Kalamata olives, cut in half lengthwise; ½ cup/24 g coarsely chopped flat-leaf parsley; 1 tbsp/15 mL balsamic vinegar

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb 8 oz/680 g fingerling potatoes
Salt, as needed

Fish course
Pescatarian
Street Food
Gluten-free

Method

Cut the potatoes into large obliques, season with salt and pepper, and toss in olive oil.
Roast the potatoes at 425°F/218°C until golden brown and fully cooked; set aside.
In a generous amount of rapidly boiling, well-salted water, cook the beans until tender. Shock in ice water; set aside.
In a bowl, toss the roasted potatoes with the green