Green Bean and Roasted Potato Salad



Serving size

about 1 1/2 cups
30 Minutes
60 minutes

This recipe can be multiplied or divided by 2. This recipe makes great leftovers.

Green Bean and Roasted Potato Salad


5 tsp. Olive oil (divided)
12 ounces Yukon gold potatoes (cut into 1 inch cubes)
64 fluid ounces Water
1 cup 1/2 inch pieces Green beans
2 quart Water
8 ounces Green beans
1/4 cup Water
2 tsp.. White wine vinegar
1 tsp.. Honey
2 tsp. Dijon mustard
1/4 tsp. Salt
1 to taste Black pepper
1 ounce Parmesan cheese (grated)


Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, place 1 teaspoon of oil in the pan and swirl to coat.

Add the potatoes and return the pan to the oven. Roast for about 15 minutes until lightly crisped on the outside. Toss the pan about every 3 minutes to have the potatoes cook evenly.

While the potatoes are cooking, place the water over high heat.

When the water boils, add the green beans and reduce the heat to medium low.

Blanch the green beans for about 5 minutes until tender.

While the beans are cooking, fill a large mixing bowl with water and ice.

When the beans are done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.

Remove the potatoes from the oven, place on a plate, let cool for about 5 minutes, then place in the refrigerator until chilled.

Place the remaining 4 teaspoons olive oil, vinegar, honey, mustard, salt, pepper and parmesan in a large bowl and whisk until smooth. Chill.

When the potatoes are chilled, add them to the bowl with the dressing.

Cut the green beans into 1 inch pieces and add to the bowl with the potatoes.

Toss well and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This recipe is a great combination of flavors and textures, with the toasted potatoes, crisp green beans and a lush sauce. This is a perfect side dish with your favorite grilled fish or chicken for a spring or summer cookout. The salad makes great leftovers, so make extra.

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