Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe

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Hunter Lewis Modified: March 21, 2022
Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe

How To Make Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

The soppressata or salami in this potato salad complements the creamy potato and mozzarella. Green beans add a good freshness and crispness to the dish.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2lbsnew potatoes,small
  • 1lbgreen beans
  • tbspolive oil
  • ¾tspsalt
  • 2tspfresh thyme,chopped
  • ¼lbsoppressata,or hard salami, sliced
  • ½lbfresh mozzarella,salted
  • ½cupflat leaf parsley,chopped
  • ¼tspfresh ground black pepper
  • 2tsplemon juice


  1. Heat the oven to 450 degrees F.

  2. On a baking sheet, toss the potatoes with the green beans, 3½ tablespoons of the oil, ½ teaspoon of the salt, and the dried thyme, if using.

  3. Roast in the center of the oven for 20 minutes.

  4. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using.

  5. Roast for about 10 more minutes until the vegetables are golden and tender.

  6. Transfer the vegetables to a large bowl.

  7. Add the remaining 4 tablespoons oil, salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.

  8. Add the lemon juice and toss again.

  9. Let stand for 5 minutes to absorb the dressing before serving.


  • Calories: 723.15kcal
  • Fat: 48.08g
  • Saturated Fat: 14.45g
  • Monounsaturated Fat: 26.77g
  • Polyunsaturated Fat: 4.40g
  • Carbohydrates: 50.08g
  • Fiber: 8.41g
  • Sugar: 6.18g
  • Protein: 25.90g
  • Cholesterol: 67.19mg
  • Sodium: 1072.46mg
  • Calcium: 372.40mg
  • Potassium: 1393.61mg
  • Iron: 4.25mg
  • Vitamin A: 173.76µg
  • Vitamin C: 70.11mg
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