Recipes from Amy Tobin

Roasted Red Skin and Green Bean Salad
Serves 4-6
Reprinted with Permission from Amy's Table: Food for Family and Friends (Orange Frazer Press, Willimington, OH $22.95)

Prep time: 25 minutes

Cook time: 45 minutes

Chill time: at least several hours to best overnight

Make ahead: Tastes best made a day ahead.

Tip: Make this salad easily with a little advance prep. When roasting potatoes for another meal, roast extra. Blanch extra green beans when making another meal, too, and refrigerate until ready to assemble the salad.
2 pounds small red new potatoes, scrubbed and cut into quarters
Olive oil as needed 
1 pound fresh green beans
1/4 cup olive oil
1/4 cup white wine vinegar 

1 teaspoon sugar 

1 clove garlic, minced

1 teaspoon salt 

3/4 cup mayonnaise
1 tablespoon fresh dill, chopped, plus more for garnish
1/3 cup chopped sweet onion 

2 ribs celery, chopped

2 hard-boiled eggs, peeled and chopped

Salt and pepper
Preheat oven to 400°F.
In a rimmed baking sheet, toss potatoes with enough olive oil to lightly coat. Season generously with salt and pepper. Roast until potatoes are golden brown and barely tender, about 30 minutes. Cool to just warm.
While potatoes are roasting bring a large pot of salted water to boil.  Add green beans and cook 5 minutes or just until crisp tender. Drain; rinse with cold water to stop the cooking process.
Place roasted potatoes and blanched green beans in a large bowl. Gently toss to combine.
In a small mixing bowl whisk together the dressing ingredients; pour over still warm potatoes and beans. Gently stir onion, celery and hard-boiled eggs into potato mixture. Cover and refrigerate several hours and up to overnight. Season to taste with salt and pepper.
To Serve: Garnish with chopped fresh dill.
Rough-cut Cole Slaw with Blue Cheese
Serves 6
Reprinted with Permission from Amy's Table: Food for Family and Friends (Orange Frazer Press, Willimington, OH $22.95)
Prep time: 20 minutes

Make ahead: This tastes better made one day ahead. It keeps for a couple days in the fridge.
Tip: Stir in diced red onion or carrot if desired.
¼ cup white wine vinegar 

1/3 cup olive oil
Pinch of cayenne pepper

2 tablespoons mayonnaise
1 head green cabbage, cored and coarsely sliced or shredded
1/2- 3/4 cup crumbled blue cheese, or to taste
1/4 cup fresh parsley, finely chopped
Salt and generous amounts of black pepper to taste
In a large bowl, whisk together vinegar, olive oil, cayenne pepper and mayonnaise.  Stir in the cabbage; mix thoroughly.   Stir in blue cheese and parsley. Taste and season with salt and pepper.  Cover and chill until ready to serve. Adjust seasonings again just before serving.