Roasted Potato and Green Bean Salad

(Courtesy of Taste of Home)

Ingredients:
6 medium red potatoes, cut into 1 inch cubes
1 large red onion, cut into 1 inch pieces
1/4 lb. fresh green beans, trimmed and halved
2 Tbsp. olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 Tbsp. cider vinegar
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil

Directions:
Preheat oven to 425 degrees.  Place potatoes, onion and green beans in a greased 15x10 baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first 6 vinaigrette ingredients.  Gradually whisk in the oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.

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