Roasted Potato and Green Bean Salad

This is a wonderful side for all of those grill night meals

and is perfect for a picnic - no mayo!

2 lbs. small to medium Potatoes

1/2 lb. fresh Green Beans, washed and trimmed

1 large Onion

1 tsp. Salt

2 Tbs. Olive Oil

Juice of one Lemon

1 Tbsp. Dijon Mustard

2 oz. Feta Cheese

Preheat oven to 425 degrees F.

Cut onion into wedges and potatoes in half or quarters. 

(so that their size is somewhat uniform)

Combine the onions and potatoes in a large roasting pan 

with the olive oil and salt.

Toss the vegetables to coat evenly with the oil.

Roast for 30 minutes.

Add green beans and roast for 15 minutes more,

until potatoes and green beans are tender.

In a large salad bowl, whisk together the 

lemon juice, mustard and 1 Tbsp. olive oil.

Add roasted vegetables and crumbled feta cheese.  Toss to coat well.

Serve warm or refrigerate and serve cold.