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.
Heat the oven to 450 degrees F.
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.
Roast in the center of the oven for 20 minutes.
Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using.
Roast for about 10 more minutes until the vegetables are golden and tender.
Transfer the vegetables to a large bowl.
Add the remaining 4 tablespoons oil, salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.
Add the lemon juice and toss again.
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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