Roasted Potato Salad with Green Beans, Walnuts and Smoked Salmon

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  • Each serving
  • 260 cal
  • 15g fat (2g sat)
  • 10mg chol
  • 550mg sodium
  • 27g carb
  • 3g fiber
  • 7g protein


  • 2 pounds small new potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 pound green beans
  • 1/4 cup toasted walnuts
  • 1/4 cup finely chopped red onions
  • 4 ounces smoked salmon
  • Fresh Spring Herb Aioli


Preheat oven to 400° F.

Cut potatoes in half or quarters (depending on the size) and transfer to a mixing bowl. Toss with oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes or until tender. Let cool. (You may do this step 1 day ahead.)

Cook green beans in boiling, salted water until just tender but still green, about 4 minutes. Refresh in ice water and drain. Remove their stems and cut beans into 2-inch pieces.

In a large bowl, gently combine potatoes, green beans, walnuts, red onions and smoked salmon. Toss with Fresh Spring Herb Aioli.

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