Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.





Instructions Checklist
  • Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.

  • Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.

  • Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.

  • Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.

Cook's Notes

To ensure maximum flavor, toss potatoes with dressing while they're still warm.

Reviews (2)

18 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant!
Rating: Unrated
I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.