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Thursday, July 12, 2012

Roasted Bean & Potato Salad

This isn't your grocery store potato salad!  No more unidentified creamy dressing or yellow chunks!  

This is a beautiful classy potato salad my mom whipped up for the 4th of July holiday.  She's always good about making sure her creations are gluten free friendly so her favorite (and only) daughter is a happy camper :) 

Head on over to Trader Joes and pick up a package of haricots verts (fancy name for skinny green beans), a bag of baby potatoes (you'll need about 5-6 of them), and 1 big sweet yellow onion.  Grab some tarragon if you don't already have some at home - fresh or dried is fine.

Rinse and cut the beans in half, dice up the potatoes in to bite sizes, and chop up the onion.  Put all these ingredients onto a baking sheet, toss with a bit of canola oil or olive oil and the tarragon.  A little salt and pepper too.  Into the oven at 400 degrees for 35ish minutes.  

While the beans & potatoes are roasting - you can make the dressing.  My mom makes the best dressings for EVERYTHING.  Here's what she did for the potato salad:
Juice of 1 lemon
1 TB of honey
a little dried tarragon
a touch of olive oil - a tablespoon or so
whisk all together in a small bowl.

Once the beans & potatoes are done, put into a bowl, toss in the dressing.  Give it a taste and adjust the seasonings as necessary.  Put the salad in the fridge to chill.  Serve chilled!