From page 24, Picnics by Sharon O'Connor
Courtesy of The Restaurant at The Little Nell, Aspen, CO
- 10 new potatoes, quartered
- 4 whole garlic cloves, peeled
- 4 whole shallots, peeled and cut in half
- ¼ cup virgin olive oil
- Salt and pepper to taste
- 1 cup green beans
- ½ cup julienned red onion
- ¼ cup diced sun-dried tomatoes
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
Preheat oven to 475°F. In a large bowl, toss together the potatoes, garlic cloves, shallots, olive oil, salt, and pepper. Place in a roasting pan, cover with aluminum foil, and bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork. Let cool, then transfer to a large bowl.
In a medium pot of boiling salted water, cook the beans for 6 minutes or until al dente. Drain, run under cold water, and drain again. Add to the potatoes, along with all the remaining ingredients. Toss to combine well.
Makes 6 to 8 servings