Description
A delicious and hearty warm green bean salad featuring crispy roasted potatoes, blanched green beans, and a tangy Dijon mustard dressing. This salad balances textures and flavors perfectly, making it an ideal side dish or a light main course. Garnished with fresh parsley and optional crumbled cheese for an added burst of flavor.
Ingredients
Scale
Vegetables & Herbs
- 1 lb green beans, trimmed
- 4 medium potatoes, peeled and diced
- 1/4 cup fresh parsley, chopped (for garnish)
Oils & Seasonings
- 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
Optional
- 1/4 cup crumbled feta or goat cheese (for topping)
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 to coat thoroughly. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
- Blanch the Green Beans: While the potatoes are roasting, bring a large pot of salted water to a boil. Add the trimmed green beans and cook them for 3-4 minutes until they become tender but retain a slight crispness. Drain the beans and immediately immerse them in a bowl of ice water to halt the cooking process. 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 the dressing with salt and pepper to taste, blending well to achieve a smooth, tangy dressing.
- Assemble the Salad: In a large bowl, combine the blanched green beans with the roasted, crispy potatoes. Drizzle the prepared dressing over the mixture and gently toss to coat everything evenly with the dressing.
- Serve: Garnish the salad with freshly chopped parsley and sprinkle with crumbled feta or goat cheese if desired. Serve the salad warm, making it a perfect side dish or a light main course.
Notes
- For extra crispiness, make sure potatoes are cut evenly and dried before roasting.
- Blanching green beans keeps them vibrant green and crisp-tender.
- Adjust the sweetness of the dressing by adding more honey or maple syrup as preferred.
- Omit cheese to make the dish vegan.
- This salad can be served warm or at room temperature.
