Red Potato and Fresh Garden Salad

February 23, 2017 By:
10 minutes
25 minutes
This tasty recipe is a fresh take on potato salad.


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  1. Preheat the oven to 400°F.
  2. Season potatoes with salt and pepper. Toss in EVOO to lightly coat, place on sheet pan and roast until tender.
  3. In a large skillet render off cut bacon until just cooked. Remove bacon from pan and drain off excess grease.
  4. In a large pot of salted boiling water add corn cob, whole green beans. Blanch until tender and shock in cold water to stop the cooking process and help to maintain color
  5. In a separate bowl whisk together ½ cup of EVOO, garlic, rosemary, mustard, marjoram, red wine vinegar until well combined. Season with salt and pepper to taste
  6. Toss all ingredients together and serve.