Description
A vibrant warm green bean salad featuring crispy roasted potatoes, tossed in a tangy Dijon mustard and red wine vinegar dressing, garnished with fresh parsley and optional creamy cheese, perfect as a side or light main dish.
Ingredients
Scale
Vegetables
- 1 lb green beans, trimmed
- 4 medium potatoes, peeled and diced
Seasonings & Oils
- 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 peeled and diced potatoes in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic powder, dried thyme, salt, and pepper. Toss well to coat evenly. Roast for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
- Blanch the Green Beans: While the potatoes roast, bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are tender yet still crisp. Drain the beans and immediately transfer them to a bowl of ice water to halt the cooking process. After cooling, 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 taste, ensuring a balanced, tangy dressing.
- Assemble the Salad: In a large bowl, combine the blanched green beans with the crispy roasted potatoes. Pour the dressing over the mixture and toss gently to evenly coat the salad components.
- Serve: Garnish the salad with fresh chopped parsley and, if desired, sprinkle with crumbled feta or goat cheese. Serve the salad warm as a flavorful side dish or a light main course.
Notes
- Use Yukon Gold or red potatoes for the best roasting results and a creamy texture.
- Blanching the green beans keeps them crisp and vibrant in color.
- The salad is versatile – substitute honey with maple syrup for a vegan option.
- Feta or goat cheese adds a creamy texture but can be omitted for a dairy-free version.
- Leftover salad can be refrigerated and served cold or reheated gently.
