Roasted Potato & Green Bean Salad Recipe
Roasted Potato & Green Bean Salad Recipe photo by Taste of Home
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Roasted Potato & Green Bean Salad Recipe

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4.5 13 15
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I made this salad to take advantage of in-season fresh 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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 7 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 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


  1. Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
  2. 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. Yield: 7 servings.
Originally published as Roasted Potato & Green Bean Salad in Simple & Delicious June/July 2013, p10

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Appy_Girl User ID: 1132413 268188
Reviewed Jun. 21, 2017

"Fabulous recipe! The dressing is fresh tasting with a perfect amount of sharpness. Love how the Thyme just pushes through making its statement as well.

Taste of Home Volunteer Field Editor."

sstetzel User ID: 158954 267488
Reviewed May. 30, 2017

"We love this fresh take on potato salad. I mix the dressing ahead in a mason jar to let the flavors meld, then just pour it over the warm potatoes and beans when we're ready. SOOOO good!"

madev User ID: 7363114 252182
Reviewed Aug. 3, 2016

"Basically just roasted vegetables with a vinaigrette. I roasted the potatoes for 10 minutes before I added the fresh green beans, and the beans were still over cooked. Also, way-y-y too much vinegar/lemon juice for the amount of olive oil. I also added some yellow bell pepper to the mix, but waited for five minutes after the beans.."

Mustangaud User ID: 8314522 226781
Reviewed May. 23, 2015

"easy and very flavorful!"

cbenne12 User ID: 7424916 225503
Reviewed Apr. 27, 2015

"So easy and tons of flavor!"

xlsalbums User ID: 5254917 150351
Reviewed Sep. 26, 2014

"easy to make and tasty too!"

wasoongu User ID: 1077273 111657
Reviewed Aug. 6, 2014

"Roasting potatoes takes a little longer than this recipe says. The roasted onions were great."

murrworm88 User ID: 1697209 132200
Reviewed Jul. 30, 2014

"This is a fabulous side dish and a nice change of pace! It made a ton, so I needed two sheet pans and it took ALOT longer to cook both in the oven. But the flavors were excellent. Next time, I will cut back on some of the potatoes so I can get it on one pan."

momoflandl User ID: 5566695 195018
Reviewed Jun. 15, 2014

"This was a great side dish! I agree with the previous comment and will add more green beans next time but we really liked it. I am not at all a fan of traditional potato salad so this is a great option."

cmasonbg User ID: 6379463 133018
Reviewed May. 27, 2014

"Absolutely fantastic! Might add a little more green beans the next time. Can't wait to take to next cookout with friends. I think it will be a hit!"

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