Recipe: Roasted Potato and Green Bean Salad With Roasted Garlic Lemon Aioli

Serves 4 to 6

Note: Roasted garlic aioli is served on the side of this fresh take on potato salad, allowing everyone to take as much or as little as they want. If you prefer a more traditional presentation, feel free to toss the salad with the aioli before serving. From Meredith Deeds.

• 1 1/2 lb. baby Yukon Gold potatoes, halved

• 10 cloves garlic, peeled

• 3 tbsp. olive oil, divided

• 1 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 1 tsp. grated lemon zest

• 1/3 c. mayonnaise

• 2 tbsp. fresh lemon juice

• 1 c. halved cherry tomatoes

• 1/4 c. roughly chopped flat-leaf parsley

Directions

Preheat the oven to 450 degrees. Place the potatoes and garlic cloves in a medium bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Arrange in an even layer, with the cut sides of the potatoes down, on a large, rimmed baking sheet. Bake for 20 minutes. Remove baking sheet from oven and transfer garlic cloves to a medium bowl.

In another medium bowl, combine the green beans with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat and arrange on the baking sheet with the potatoes. Place back in oven and bake for 8 to 10 minutes, until potatoes are browned and beans are tender. Remove from oven and sprinkle the lemon zest over the top of vegetables. Toss to combine and let sit for 15 minutes.

Mash roasted garlic cloves with a fork. Add the mayonnaise, lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine.