Name: Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 lbs new potatoes; 1 lb green beans; 7½ tbsp olive oil; ¾ tsp salt; 2 tsp Fresh Thyme; ¼ lb soppressata; ½ lb fresh mozzarella; ½ cup flat leaf parsley; ¼ tsp fresh ground black pepper; 2 tsp lemon juice

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

Serves:

Ingredients

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

Instructions

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.