Description
A vibrant and hearty Warm Green Bean Salad with Crispy Potatoes, featuring perfectly roasted potatoes and tender blanched green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. This side dish balances crisp textures with fresh herbs and optional creamy cheese for an appealing, warm salad ideal for any meal.
Ingredients
Scale
Vegetables
- 1 lb green beans, trimmed
- 4 medium potatoes, peeled and diced
Seasonings & Oil
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
Garnish
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup crumbled feta or goat cheese
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 thoroughly to evenly coat the potatoes. Roast in the preheated oven for 25-30 minutes, flipping them halfway through cooking, until they are golden brown and crispy on the outside.
- Blanch the Green Beans: While the potatoes are roasting, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are tender but still maintain a crisp texture. Immediately drain and transfer the green beans to a bowl filled with ice water to halt the cooking process and preserve their bright color. 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 your liking, ensuring a balanced tangy and slightly sweet flavor.
- Assemble the Salad: In a large bowl, combine the blanched green beans and roasted crispy potatoes. Drizzle the prepared dressing over the mixture and gently toss to coat all the ingredients evenly without breaking the potatoes.
- Serve: Garnish the salad with freshly chopped parsley and, if desired, sprinkle crumbled feta or goat cheese on top. Serve the salad warm, making it a perfect side dish or a light main course.
Notes
- Roasting the potatoes at a high temperature ensures they become crispy while remaining fluffy inside.
- Blanching green beans and shocking them in ice water helps preserve their bright green color and crispness.
- Optional cheese adds a creamy, tangy contrast but can be omitted to keep the dish lighter or dairy-free.
- Adjust the honey or maple syrup amount in the dressing to suit your preferred level of sweetness.
- This salad is best served warm but can also be enjoyed at room temperature.
