- 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.