Ingredients
6 medium red potatoes, cut into 1-inch cubes1 large red onion, cut into 1-inch pieces1/4 pound fresh green beans, trimmed and halved2 tablespoons olive oil8 bacon strips, cooked and crumbledVINAIGRETTE:2 tablespoons cider vinegar1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 tablespoon lemon juice1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper1/4 cup olive oil
Preparation
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. 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 six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.
