Recipe: Roasted Green Bean and Potato Salad

The combination of green beans and potatoes is a Southern classic, but it's normally served warm, with ham hock or bacon. This lightened-up picnic salad is bright with flavor. The green beans turn slightly sweet, and the lemon juice adds a little zip. The salad can be made a day in advance, covered and refrigerated. It is best served cold. — From chef and cookbook author Virginia Willis. Tested by Jane Touzalin for The Washington Post.

Makes 4 to 6 servings

Canola oil, for the baking sheet, plus 2 tablespoons for the vegetables

1 pound (about 5 medium) Yukon Gold potatoes, peeled and sliced 1/4-inch thick on the diagonal

10 ounces haricots verts or tender young green beans, ends trimmed

1 medium onion, preferably Vidalia, thinly sliced

Coarse salt

Freshly ground black pepper

2 tablespoons honey

Freshly squeezed juice of 1 lemon (about 1/4 cup)

1/4 cup coarsely chopped flat-leaf parsley

1. Brush a rimmed baking sheet generously with the oil and transfer it to the oven; preheat to 400 degrees.

2. Combine the potatoes, green beans and onion in a large bowl. Add the 2 tablespoons of oil and season with salt and pepper to taste. Toss to coat the vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the vegetables are charred and browned.

3. While the roasted vegetables are still warm, drizzle them with the honey and lemon juice, sprinkle with the parsley and toss to coat. Taste, and add salt and/or pepper as needed. Serve at room temperature, or, preferably, refrigerate until chilled. If you are serving the salad cold, taste for seasoning just before serving, because chilling dulls the flavor.