Picnic Potato Salad
Update your traditional potato salad recipe with this simple dish.
- Preheat oven to 375°.
- Place potatoes on a baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast in the oven until fork tender, about 25 minutes.
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté green beans and mushrooms until beginning to caramelize, about 7 minutes. Season to taste with salt and pepper.
- In a large bowl, whisk together mustard, vinegar, brown sugar, garlic powder and remaining ¼ cup olive oil. Add parsley flakes, and salt and pepper to taste.
- Remove potatoes from oven and transfer to a cutting board. Carefully slice hot potatoes into ½-inch disks, then immediately add to vinaigrette. Add green beans and mushrooms, tomatoes, green onion, and feta cheese and toss to combine ingredients. Serve warm or at room temperature.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen