Best 3 Roasted Potato Green Bean Salad Recipes

**Roasted Potato and Green Bean Salad: A Delightful Fusion of Flavors and Textures**

Elevate your taste buds with the tantalizing Roasted Potato and Green Bean Salad, a culinary masterpiece that combines the earthy goodness of roasted potatoes with the vibrant crispness of green beans. This delectable salad offers a harmonious blend of flavors and textures, making it a perfect side dish for any occasion.

Roasted potatoes, with their golden-brown exterior and fluffy interior, provide a hearty base for this salad. Tossed in a savory blend of herbs and spices, they deliver a symphony of flavors that dance on your palate. The green beans, blanched to perfection, retain their vibrant color and crisp texture, adding a refreshing contrast to the roasted potatoes.

To complete this culinary experience, a tangy vinaigrette dressing, made with a balance of olive oil, vinegar, Dijon mustard, and fresh herbs, ties all the elements together. As you savor each bite, the vinaigrette's acidity cuts through the richness of the potatoes, while the herbs lend a delightful aromatic touch.

This salad not only tantalizes your taste buds but also offers an array of health benefits. The roasted potatoes provide a good source of energy, while the green beans are packed with essential vitamins and minerals. The vinaigrette dressing, made with heart-healthy olive oil, adds a touch of healthy fats.

So, embark on a culinary journey and discover the delightful harmony of flavors and textures in this Roasted Potato and Green Bean Salad. Prepare to indulge your senses and nourish your body with this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATO & GREEN BEAN SALAD

Roasted Potato & Green Bean Salad image

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

ROASTED POTATO AND GREEN BEAN SALAD

Roasted Potato and Green Bean Salad image

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

Provided by kolibri

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Steps:

Cut the potatoes into wedges and put them on to a baking sheet.
Drizzle them with olive oil and sprinkle with salt and pepper.
Bake about 30-40 minutes, or until they are done.
Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
Cook uncovered until the beans are crisp-tender, about 7 minutes.
Drain the beans and run under cold water - this preserves the lovely green colour.
Place them on a towel to dry.
Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
I often put it in a plastic container with a lid and just shake.
Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5

ROASTED GREEN BEAN AND POTATO SALAD WITH RADICCHIO

ROASTED GREEN BEAN AND POTATO SALAD WITH RADICCHIO image

Categories Vegetable Roast

Yield 4 people

Number Of Ingredients 8

Ingredients

1 lb green beans, trimmed and cut into 1 1/2 inch pieces
1 lb red bliss potatoes, scrubbed and cut into 1/2 inch pieces
3 T extra-virgin olive oil
Table salt and ground black pepper
1/4 t sugar
2 T red wine vinegar
1 small garlic clove, mionced or pressed through garlic press, about 1/2 t
1 small head radicchio(about 6 oz.) washed, and cut into 2-inch by 1/4 inch slices

Steps:

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 500 degrees. Toss beans and potatoes with 2 T oil, 1/2 t salt, 1/4 t pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in even layer. DO NOT WASH BOWL 2. Roast until vegetables are tender and well-browned on one side, 20-25 minutes. Do not stir during roasting. 3. Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 t salt, and 1/8 t pepper in now-empty bowl. 4. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.

Tips:

Choose the right potatoes: Use firm, waxy potatoes like Yukon Gold or red potatoes. These hold their shape well when roasted and won't get mushy.
Roast the potatoes until they're crispy: Roast the potatoes at a high temperature (425°F) until they're browned and crispy. This will give them a delicious flavor and texture.
Use fresh green beans: Fresh green beans are best for this salad. Trim the ends and cut them into bite-sized pieces.
Blanch the green beans: Blanching the green beans helps to preserve their color and crunch. To blanch them, boil them for 2-3 minutes, then drain and rinse them with cold water.
Make a flavorful dressing: The dressing for this salad is made with a combination of olive oil, vinegar, Dijon mustard, honey, and herbs. Whisk together all of the ingredients until well combined.
Toss the salad gently: Toss the salad gently to combine the ingredients without breaking up the potatoes or green beans.
Serve the salad warm or cold: This salad can be served warm or cold. If you're serving it warm, let it cool for a few minutes before serving. If you're serving it cold, chill it for at least an hour before serving.

Conclusion:

This roasted potato and green bean salad is a delicious and healthy side dish that's perfect for any occasion. It's easy to make and can be served warm or cold. With its crispy potatoes, tender green beans, and flavorful dressing, this salad is sure to be a hit with everyone who tries it.