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Warm Green Bean Salad with Crispy Potatoes

A healthy and delicious salad featuring tender green beans and crispy roasted potatoes, perfect for a side or main dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound green beans, trimmed
  • 2 cups baby potatoes, halved
  • 3 tablespoons olive oil divided
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Fresh herbs (e.g., parsley or basil) for garnish
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Meanwhile, blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
  4. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard.
Mixing
  1. Add the blanched green beans and roasted potatoes to the bowl, and mix well.
  2. Add the sliced red onion and gently toss.
  3. Garnish with fresh herbs before serving.

Notes

Feel free to get creative with presentation, and drizzle a bit more balsamic on top just before serving for an extra zing. Leftovers can be stored in an airtight container in the fridge for up to 3 days. If potatoes lose crunch, reheat them in the oven or air fryer.