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Roasted Potato and Green Bean Salad

Roasted Potato and Green Bean Salad

Great things do come in small packages. Case in point? Mini spuds, like the ones in this easy and delicious Roasted Potato & Green Bean Salad. A giant (and healthy) leap ahead of the classic creamy potato salad, this two-tone, elegant salad combines bites of roasted, caramelized and tender mini potatoes with bright, crisp green beans. Tossed in a balsamic and honey mustard vinaigrette, this salad serves up huge flavor in every forkful.

Bite Me Bit

“You need to let the little things that would ordinarily bore you suddenly thrill you.”

- Andy Warhol

Ingredients

3 lbs red mini potatoes, washed and cut in half
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 lb green beans, trimmed, cut in half

Balsamic Vinaigrette

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3 tbsp chopped fresh basil

Directions

1) Preheat oven to 375ºF. In a large bowl, toss potatoes with olive oil, salt and pepper. Place on a parchment- lined baking sheet and bake 45 minutes, until golden, stirring potatoes occasionally.

2) While potatoes are cooking, bring a pot of water to a boil. Add beans, cooking on low heat until tender crisp, 3-4 minutes. Drain and rinse under cold water to stop cooking.

3) For the vinaigrette, in a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper.

4) To assemble, in a large bowl, combine roasted potatoes, green beans and basil. Toss to coat with dressing.

Serves 6

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