Description
This Warm Green Bean Salad with Crispy Potatoes is a hearty, vibrant dish perfect as a side or a light main course. Tender green beans, crispy roasted potatoes, and a tangy dressing come together for a satisfying meal with textures and flavors that pop. It’s easy to prepare and great for any season!
Ingredients
Scale
- 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)
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes in a single layer on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, dried thyme, salt, and pepper. Toss to coat. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Blanch the Green Beans: While the potatoes roast, bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender but still crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey (or maple syrup), and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the blanched green beans with the roasted potatoes. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Garnish with fresh parsley and crumbled feta or goat cheese, if using. Serve warm as a side dish or light main course.
Notes
- For extra flavor, add a handful of toasted nuts or seeds (such as almonds or sunflower seeds) for crunch.
- This salad can be served warm or at room temperature, making it perfect for picnics or potlucks.
- Feel free to swap the potatoes with roasted sweet potatoes for a different twist.
- If you’re looking for a vegan version, omit the cheese or use a plant-based cheese alternative.
- You can add additional protein such as grilled chicken or chickpeas to make the salad a more substantial main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: warm green bean salad, crispy potato salad, roasted potatoes, green bean salad, healthy salad, vegetable salad, easy side dish, roasted vegetable salad
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg