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<\/a><\/p>\nHow to adapt this roasted tomato and potato salad<\/h2>\n\n- Important reminder: know your audience. In my house, teenagers don\u2019t particularly like beans \u2014 meaning the potatoes get eaten and the beans get left behind. So depending on who you are cooking for, you may want to make some changes. So feel free to sub out the beans with 300-400 g more potatoes.<\/li>\n
- Love legumes like me? Then feel free to use jumbo white beans, cannellini beans, chickpeas, or even blanched green beans.<\/li>\n
- I like to use French charlotte potatoes<\/a> (a fantastic salad potato). Another great choice would be a mix of red and white new potatoes or fingerlings.<\/li>\n
- Roasting the tomatoes brings out their sweetness, but you could also add fresh tomatoes to this recipe instead.<\/li>\n
- Turn this side dish into a main meal salad by serving it over greens, like arugula, romaine or spinach.<\/li>\n<\/ul>\n
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<\/a><\/p>\nLooking for more potato salad recipe inspiration?<\/h2>\n
Then try my recipe for Roasted Corn and Potato Salad with Green Beans<\/a> or German Potato Salad with Cucumber<\/a>. Or check out my potato salad <\/a>archive for more recipe ideas!
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Then try my recipe for Roasted Corn and Potato Salad with Green Beans<\/a> or German Potato Salad with Cucumber<\/a>. Or check out my potato salad <\/a>archive for more recipe ideas!<\/a><\/p>\nLooking for more potato salad recipe inspiration?<\/h2>\n
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