Ingredients

• 2 lbs small red skin potatoes, 3/4-inch chunks
• 3/4 lb green beans, trimmed, frenched, blanched and chilled
• 1/3 C mint, chopped
• 5 T extra virgin olive oil
• 1 1/2 T lemon juice
• 1/4 lb feta cheese, crumbled

Instructions

1. Coat the potatoes with olive oil, season with salt and pepper, then roast on a greased cookie sheet at 450 until tender and browned, about 20 to 30 minutes, turning as necessary.
2. Whisk together the olive oil, lemon juice. Season to taste, then toss the potatoes, beans and mint in the dressing.
3. Plate, garnish with the feta cheese, and serve warm or cold.

Source: unknown

Contributed by: Skip