Green Bean Onion Roast Potato Salad with Rosemary Vinaigrette
Elevate your side dish game with this vibrant Green Bean Onion Roast Potato Salad with Rosemary Vinaigrette—a flavorful medley of crispy roasted baby potatoes, tender-crisp green beans, and sweet caramelized onions. Tossed in a homemade rosemary-infused vinaigrette, this salad strikes the perfect balance of earthy, tangy, and savory flavors. Easy to prepare in under 45 minutes, it’s a versatile recipe that works equally well as a hearty stand-alone dish or as an accompaniment to your favorite protein. Garnish with fresh parsley for a touch of brightness and serve it warm or at room temperature for a truly crowd-pleasing experience. Ideal for holiday feasts, potlucks, or a cozy weeknight dinner, this salad is as impressive in presentation as it is in taste.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 4 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 300 grams green beans
- 1 medium red onion
- 3 tablespoons red wine vinegar
- 1 teaspoon whole-grain mustard
- 1 teaspoon honey
- 1 clove garlic
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash the baby potatoes and cut them into bite-sized pieces. In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of rosemary, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper.
Spread the seasoned potatoes in an even layer on the prepared baking sheet and roast them in the oven for 25-30 minutes, tossing halfway through, until they are golden and crispy.
While the potatoes are roasting, trim the ends of the green beans and blanch them in boiling salted water for 2-3 minutes until they are tender-crisp. Immediately transfer them to an ice bath to stop cooking, then drain and set aside.
Peel and thinly slice the red onion. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onions with a pinch of salt until caramelized, about 8-10 minutes. Set aside.
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, whole-grain mustard, honey, minced garlic, 1 teaspoon of rosemary, 0.5 teaspoon of kosher salt, and 0.5 teaspoon of black pepper to make the vinaigrette.
In a large salad bowl, combine the roasted potatoes, green beans, and caramelized onions. Drizzle the rosemary vinaigrette over the top and gently toss to combine.
Taste and adjust seasonings if needed. Garnish with fresh parsley (optional) before serving.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
