Roasted Potato And Green Bean Salad

• 3 pounds red potatoes, cut into quarters
• 4 tablespoons olive oil, divided
• 3 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound green beans, cut into 1-in. lengths
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup chopped sun-dried tomatoes in oil
• 1/2 cup coarsely chopped pitted kalamata olives
• 1/4 cup feta cheese
• 1/2 cup basil leaves, cut into ribbons

1. Preheat oven to 375u0b0. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.
2. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.
3. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.
4. Note: Nutritional analysis is per serving.

red potatoes, olive oil, salt, freshly ground black pepper, green beans, balsamic vinegar, mustard, tomatoes, olives, feta cheese, basil

Taken from www.myrecipes.com/recipe/roasted-potato-green-bean-salad (may not work)