Best 3 Roasted Potato Green Bean Salad Recipes

Welcome to the delectable world of Roasted Potato Green Bean Salad! Embark on a culinary journey where crispy potatoes, vibrant green beans, tangy dressing, and optional add-ins unite to create a symphony of flavors and textures. From quick weeknight solutions to impressive potluck contributions, this versatile dish offers endless possibilities to tantalize your taste buds. Get ready to discover the perfect recipe that will elevate your next meal, leaving your family and friends craving more.

Let's cook with our recipes!

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:

Select the right potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss, which hold their shape well during roasting.
Cut the potatoes uniformly: This ensures even cooking. Aim for 1-inch cubes or wedges.
Toss the potatoes with oil and seasonings: Use a good quality olive oil and a generous amount of salt and pepper. You can also add other seasonings like garlic powder, paprika, or rosemary.
Roast the potatoes at a high temperature: This will create a crispy exterior and a fluffy interior. Aim for 425°F (220°C) for 20-25 minutes, or until the potatoes are golden brown and tender.
Blanch the green beans: This will help them retain their vibrant color and crisp texture. Bring a pot of salted water to a boil, add the green beans, and cook for 2-3 minutes, or until they are tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
Make the dressing: Combine olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a jar or bowl. Shake or whisk until well combined.
Assemble the salad: Combine the roasted potatoes, green beans, red onion, and parsley in a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately.

Conclusion:

This roasted potato green bean salad is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of roasted potatoes, green beans, red onion, and parsley is a classic flavor combination that is sure to please everyone at the table. The dressing is light and tangy, and it perfectly complements the roasted vegetables. This salad is also a great way to use up leftover roasted potatoes. So next time you have some leftover potatoes, try making this salad. You won't be disappointed!