Dishes for Lazy Summer Days

by Laura Donnelly — August 3, 2007

Does anybody out there have an easy, portable, healthy summer dish idea?

Potluck dinners, beach-beques, sunset boating picnics. Easy, lazy summer days and evenings. Whether you are giving an outdoor party or going to one, wouldn't it be nice to have some new, original dishes to contribute? Here's a great recipe for summer entertaining, and you don't have to worry about meat or mayonnaise spoiling in the sun.

Roasted Potato and Green Bean Salad

Serves 6

2 lbs. small red potatoes, halved or quartered
10 cloves garlic, peeled
4 Tablespoons olive oil
1 and 1/2 cups green beans, sliced into one-inch pieces

Dijon Vinaigrette

1 teaspoon Dijon mustard
1 teaspoon horseradish, drained
1/2 cup olive oil
1/2 cup chopped parsley, for garnish

1. Preheat oven to 325. Put potatoes and garlic cloves on cookie sheet. Toss with the 4 Tablespoons olive oil and salt to taste. Roast for about 1 and 1/4 hours or until fork-tender. Transfer to a large decorative bowl.

2. While potatoes are cooking, boil the beans in salted water until al dente, about 3 minutes. Add to the potatoes.

3. Whisk mustard and horseradish together, then whisk in olive oil until emulsified. Pour over potato-bean mixture, toss well, and garnish with parsley.