Roasted Sweet Potato Salad with Green Beans and Marcona Almonds
- 2 large sweet potatoes, cut into ½” cubes
- 2 TB olive oil
- ½ lb green beans, trimmed
- ¼ cup mayonnaise
- 1 TB coarse Dijon mustard
- Zest of 1 lemon
- Juice of ½ lemon
- ½ cup Marcona almonds, roughly chopped
- Kosher salt and freshly ground black pepper to taste
With more nutrients and protein than your typical potato salad, this tweaked classic makes a delicious and nutritious side for any picnic, potluck, or summer gathering.
Preheat oven to 400F. Toss sweet potatoes with olive oil and a pinch of kosher salt, spread out on baking sheet, and bake until golden brown and tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil; blanch beans for about 4 minutes or until bright green and tender. Drain and transfer to a bowl of ice water until cool. Drain and cut into 1” pieces. In small bowl, mix mayonnaise, Dijon mustard, lemon zest and juice and season with salt and pepper to taste. In large bowl, toss sweet potatoes with green beans and mayonnaise dressing. Sprinkle with Marcona almonds and serve.