Why Make This Recipe
If you’re looking for a dish that’s both healthy and delicious, look no further! Warm Green Bean Salad with Crispy Potatoes serves up a delightful combo of textures and flavors. Picture this: tender green beans mingling with crispy, roasted potatoes all drizzled in a tangy dressing. It’s the kind of meal that doesn’t just please your taste buds but also looks fabulous on your plate. 🙌
Plus, this salad is pretty versatile—you can serve it as a side or toss in some protein and make it a meal. Who doesn’t love a dish that can do double duty?
How to Make Warm Green Bean Salad with Crispy Potatoes
Making this salad is easier than finding a reason to justify your 5th cup of coffee. Here’s what you need to do:
- Roast those Potatoes: Start with those baby potatoes; they’re the stars of crunchiness in this dish.
- Blanch the Green Beans: A quick dip in boiling water gives them that perfect tender-crisp quality.
- Whisk it Up: Whip together the dressing like a pro—no culinary degree required!
- Mix it All Together: Combine everything in a bowl and let the flavors dance together.
And voilà! You have yourself a vibrant and scrumptious salad.
Ingredients :
- 1 pound green beans, trimmed
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Fresh herbs (e.g., parsley or basil) for garnish
Directions :
- Preheat oven to 425°F (220°C).
- Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until crispy and golden.
- Meanwhile, blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
- In a large bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard.
- Add the blanched green beans and roasted potatoes to the bowl, and mix well.
- Add the sliced red onion and gently toss.
- Garnish with fresh herbs before serving.
How to Serve Warm Green Bean Salad with Crispy Potatoes
Serve this salad warm or at room temperature. It’s perfect for a family dinner, a potluck, or even as a fancy casual lunch. Feel free to get a little creative with how you present it—fancy plates or a rustic bowl, it’s all good! 😄 Drizzle a bit more balsamic on top just before serving for that extra zing.
How to Store Warm Green Bean Salad with Crispy Potatoes
Leftovers? Yes, please! Store any uneaten salad in an airtight container in the fridge for up to 3 days. Just keep in mind that the crispy potatoes might lose some crunch over time. If you want them crispy again, a quick pop in the oven or air fryer can work miracles.
Tips to Make Warm Green Bean Salad with Crispy Potatoes
- Don’t skip the blanching: It locks in color and gives those green beans a lovely snap.
- Customize the dressing: Love garlic? Toss in some minced garlic for an extra punch.
- Make it colorful: Add cherry tomatoes or bell peppers for that wow factor and some extra nutrients. 🌈
Variation
Feeling adventurous? Try adding some crumbled feta cheese or toasted nuts for additional flavor and crunch. Or swap out the balsamic dressing for a zesty lemon vinaigrette if you’re in the mood for something refreshing. Your salad, your rules!
FAQs
Can I make this salad ahead of time?
Absolutely! You can prep the potatoes and green beans in advance, but it’s best to mix them with the dressing right before serving to keep everything fresh and tasty.
What can I pair this salad with?
This salad goes well with grilled chicken, fish, or even as an addition to a charcuterie board. No matter what, it’s bound to be a hit!
Is this salad vegan-friendly?
Yep! All the ingredients are plant-based, making it a great option for vegan or vegetarian diets. Just make sure your mustard is vegan-friendly—some brands contain honey.
And there you go! This Warm Green Bean Salad with Crispy Potatoes is nothing short of a winner on every plate. Enjoy! 🎉
Warm Green Bean Salad with Crispy Potatoes
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until crispy and golden.
- Meanwhile, blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
- In a large bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard.
- Add the blanched green beans and roasted potatoes to the bowl, and mix well.
- Add the sliced red onion and gently toss.
- Garnish with fresh herbs before serving.