Mediterranean Roasted Potato Salad - cooking recipe

Ingredients

Salad
1 lb small red potato, cut in half
2 tablespoons olive oil
salt
pepper
8 ounces green beans, trimmed and cut in half
1/2 cup yellow cherry tomato
1/2 cup cherry tomatoes
1 cup chopped red onion
1/4 cup pitted chopped black olives
2 cups leaf lettuce
Herbal Dressing
1/4 cup white wine vinegar
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
2 tablespoons chopped chives
1/4 cup olive oil
1/4 cup whipping cream
salt
fresh ground pepper

Preparation

Preheat oven to 400.
Toss potatoes with olive oil, salt and pepper and roast for 25 to 40 minutes or until tender.
With slotted spoon remove from roasting pan and place in bowl.
Toss with half the herbal dressing.
Bring a pot of salted water to the boil and add green beans.
Boil for 4 minutes or until crisp-tender.
Refresh with cold water until cool.
Add to potatoes.
Slice cherry tomatoes in half and add to potatoes.
Stir in red onion and olives.
Season with salt and pepper.
Toss with remaining dressing.
Line a platter with lettuce.
Place salad on top.