Name: Warm Green Bean Salad with Crispy Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb green beans, trimmed; 4 medium potatoes, peeled and diced; 2 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon dried thyme; Salt and pepper, to taste; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon honey or maple syrup; 1/4 cup fresh parsley, chopped (for garnish); Optional: 1/4 cup crumbled feta or goat cheese (for topping)

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Looking for a side dish that’s as hearty as it is vibrant? This Warm Green Bean Salad with Crispy Potatoes is a game-changer! Picture tender, crispy potatoes paired with bright, fresh green beans, all tossed together with a tangy dressing that pulls it all together. It’s the perfect blend of crispy, creamy, and fresh that makes every bite absolutely irresistible. Trust me, this is one side dish that could easily steal the show at your next dinner!

Why You’ll Love Warm Green Bean Salad with Crispy Potatoes

Perfectly Balanced Flavors

This salad has the perfect balance of flavors! The crispy potatoes are golden and delicious, adding a satisfying crunch that contrasts beautifully with the tender green beans. A tangy dressing made with Dijon mustard, garlic, and lemon ties everything together and adds just the right amount of zest.

Hearty Yet Light

With crispy potatoes and fresh green beans, this salad feels both hearty and refreshing. It’s filling enough to be a main course for lunch but light enough to accompany any protein at dinner. You can easily adjust the portion size to suit your needs.

Simple Yet Flavorful

Don’t let the simplicity of this recipe fool you—it’s packed with flavor! The potatoes are roasted to perfection with olive oil and herbs, while the green beans are sautéed just enough to keep their snap and color. It’s a side dish that lets the natural flavors shine.

Versatile and Customizable

This salad is easily customizable. Add some crumbled feta for a creamy kick or toss in some crispy bacon for an extra savory touch. If you’re a fan of roasted garlic or onions, feel free to throw them in—this dish is all about making it your own.

Perfect for Any Occasion

Whether you’re serving it on a weeknight or bringing it to a potluck, this salad is sure to impress. It’s elegant enough for special occasions but easy enough for a casual dinner. Plus, it’s a great dish for meal prep—just make extra and enjoy it throughout the week!

Ingredients

Let’s break down what makes this salad so amazing:

For the Salad:

Baby Potatoes: These little gems crisp up beautifully in the oven and have a soft, creamy inside. They’re perfect for this salad!
Green Beans: Fresh, vibrant, and crunchy, the green beans are the perfect contrast to the crispy potatoes.

Olive Oil: For roasting the potatoes to crispy perfection and for drizzling over the salad.
Garlic: Adds depth and richness to the dressing and helps to bring out the flavor of the potatoes.
Herbs: Fresh or dried thyme and rosemary are the perfect herb companions for these potatoes, adding earthy fragrance and flavor.

Lemon Juice: A bright, zesty touch to the dressing that adds a burst of freshness.
Dijon Mustard: Adds tang and creaminess to the dressing, making it a perfect balance of bold and smooth.
Salt & Pepper: For seasoning, to make sure everything tastes just right.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s a breakdown of the nutrition per serving (based on 4 servings):

Calories: 220

Protein: 4g
Fat: 12g
- Saturated Fat: 2g

Carbohydrates: 26g
- Fiber: 5g
- Sugar: 2g

Cholesterol: 5mg
Sodium: 280mg
Potassium: 800mg

Calcium: 4% DV
Iron: 10% DV
Vitamin A: 10% DV

Vitamin C: 30% DV

This salad is a great source of fiber, vitamins, and antioxidants, while being light on the calories!

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes

Instructions

Ready to get cooking? Here’s how to make this delicious salad:

Roast the Potatoes

Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them into halves or quarters, depending on their size. Toss them in olive oil, salt, pepper, and the herbs (thyme and rosemary). Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until they’re golden brown and crispy on the outside and soft on the inside. Flip them halfway through for even crisping.

Prepare the Green Beans

While the potatoes are roasting, trim the ends off the green beans and set them aside. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the green beans and sauté for about 5-7 minutes, until they’re tender yet still crisp. Season with salt and pepper to taste, and then remove them from the heat.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing is smooth and emulsified. Taste and adjust the seasoning if needed.

Assemble the Salad

Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. In a large bowl, toss the roasted potatoes with the sautéed green beans. Drizzle the dressing over the top and toss gently to combine, making sure everything is well-coated.

Serve and Enjoy

Serve the salad warm, and garnish with extra herbs or a sprinkle of crumbled feta, if desired. Enjoy your perfect side dish!

How to Serve Warm Green Bean Salad with Crispy Potatoes

This salad is a showstopper on its own, but it also pairs wonderfully with a variety of mains:

Grilled Chicken or Steak

This salad is the perfect side for grilled chicken, steak, or any protein. The crispy potatoes and fresh green beans make a hearty accompaniment to meat dishes.

Roasted Salmon

If you’re looking for a lighter option, roasted salmon pairs beautifully with this salad. The bright flavors of the green beans and lemon dressing balance out the richness of the fish.

Veggie Burgers or Plant-Based Options

For a vegetarian or plant-based meal, serve this salad with veggie burgers, grilled portobello mushrooms, or a hearty lentil loaf.

Fresh Bread

Serve with some crusty bread or a light baguette to round out the meal. The bread is perfect for sopping up any leftover dressing.

Additional Tips

Make It Extra Crispy

For an even crispier potato texture, try roasting the potatoes in a single layer on a parchment-lined baking sheet. You can also broil them for the last 1-2 minutes of cooking for an extra crisp!

Add Protein

To turn this salad into a more filling meal, you can add grilled chicken, bacon bits, or even a fried egg on top.

Use Other Vegetables

Feel free to swap out the green beans for other veggies like roasted Brussels sprouts, asparagus, or even blanched broccoli. The dressing will work well with any of them!

Meal Prep

This salad is perfect for meal prep! Just store the components separately (potatoes, green beans, and dressing) in airtight containers in the fridge. Toss everything together when you’re ready to eat.

Vegan Option

For a vegan version, skip the feta and use a dairy-free dressing, or simply enjoy it without the cheese for a lighter meal.

Make Ahead

You can roast the potatoes and sauté the green beans ahead of time and store them in the fridge. Just toss them together with the dressing when you’re ready to serve.

FAQ Section

Q1: Can I make this salad ahead of time?
A1: Yes! You can roast the potatoes and cook the green beans ahead of time. Just store them separately in the fridge and toss with the dressing just before serving.

Q2: How do I make this salad spicier?
A2: Add a pinch of red pepper flakes to the dressing or toss in some chopped fresh chili peppers for an extra kick!

Q3: Can I use sweet potatoes instead of regular potatoes?
A3: Absolutely! Sweet potatoes would be a great alternative. They’ll bring a slightly sweeter flavor and a beautiful color to the salad.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

Q5: Can I add cheese to this salad?
A5: Yes! Crumbled feta, goat cheese, or even parmesan would be delicious additions to this salad.

Q6: Is this salad gluten-free?
A6: Yes, this salad is naturally gluten-free!

Q7: Can I use frozen green beans?
A7: While fresh green beans are best, you can use frozen green beans. Just make sure to thaw and drain them before sautéing.

Q8: How can I make this salad heartier?
A8: To make this salad more filling, you can add a protein like grilled chicken, shrimp, or even chickpeas for a vegetarian option.

Q9: Can I roast the potatoes in advance?
A9: Yes, you can roast the potatoes a day ahead of time. Just store them in the fridge and reheat in the oven for a few minutes before assembling the salad.

Q10: Can I make this salad without a dressing?
A10: The dressing really brings the salad together, but you can skip it if you prefer. You can try just drizzling olive oil and lemon juice over the potatoes and green beans instead.

Conclusion

This Warm Green Bean Salad with Crispy Potatoes is the perfect combination of crisp, tender, and savory, with just the right amount of tangy dressing to tie everything together. It’s a versatile, delicious side dish that pairs well with just about anything and is sure to be a hit at your next meal. Plus, it’s simple to make and even easier to love. Get ready to add this one to your weekly rotation—your taste buds will thank you!

Warm Green Bean Salad with Crispy Potatoes