Roasted Potato and Green Bean Salad
Elevate your side dish game with this vibrant and flavorful Roasted Potato and Green Bean Salad. Perfectly seasoned baby potatoes are roasted to golden, crispy perfection, while tender green beans are blanched to preserve their brilliant color and fresh crunch. Tossed together with a tangy Dijon mustard vinaigrette featuring minced shallots, red wine vinegar, and a touch of honey, this salad strikes the perfect balance between savory and bright flavors. Fresh parsley adds a burst of herbal freshness, making it an irresistible addition to your table. Whether served warm, at room temperature, or chilled, this versatile recipe is ideal for a hearty lunch, potluck, or an elegant dinner side. Simple to prepare in just 45 minutes, it’s a crowd-pleasing dish that’s as wholesome as it is delicious—your new go-to for healthy and flavorful salads!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 0.75 pounds green beans
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons Dijon mustard
- 1.5 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 medium shallot
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Make sure all the pieces are of similar size for even cooking.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until golden brown and crispy.
While the potatoes are roasting, trim the ends off the green beans.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes, until bright green and just tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
To prepare the mustard vinaigrette, finely mince the shallot. In a small bowl, whisk together the minced shallot, Dijon mustard, red wine vinegar, honey, and the remaining 1 tablespoon of olive oil. Add a pinch of salt and pepper to taste.
Once the potatoes are done roasting, let them cool slightly for about 5 minutes.
In a large serving bowl, combine the roasted potatoes, blanched green beans, and chopped parsley.
Drizzle the mustard vinaigrette over the potato and green bean mixture. Toss gently to combine, ensuring the potatoes and beans are well coated in the vinaigrette.
Serve the salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 25.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3809 mg | 81% | |
*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.
