Roast potato and green bean salad is a simple and delicious salad. It can be served warm or as a side to go with your favourite main dish. It's also a great way of using up any leftover roast potatoes. It makes a great flavoursome packed lunch too!
Preheat oven to 220C Fan. Place potatoes in a roasting pan. Pour over the olive oil, season and using your hands massage in the olive oil and seasoning.
Place in oven and roast for 20 mins until the potatoes are tender. Let them cool for 15 to 20 minutes.
Whilst the potatoes are roasting, add enough water to a small saucepan to cover the green beans. Bring to the boil and turn down to simmer for approximately 4 to 5 minutes, until al-dente. Drain and rinse in cold water.
In a small bowl, whisk together the garlic, vinegar and 2 tablespoons olive oil. Add the onion, parsley and cooled green beans to a large bowl and gently toss together adding the dressing from the small bowl.
Add the potatoes to the large bowl, stir them to coat them and finally before serving season with salt and pepper to taste.