Roasted Potato & Green Bean Salad Recipe

4.5 15 15
Roasted Potato & Green Bean Salad Recipe
Roasted Potato & Green Bean Salad Recipe photo by Taste of Home
Publisher Photo

Roasted Potato & Green Bean Salad Recipe

Read Reviews
4.5 15 15
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Directions

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. Yield: 7 servings.
Originally published as Roasted Potato & Green Bean Salad in Simple & Delicious June/July 2013, p10

  • 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
  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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Reviews forRoasted Potato & Green Bean Salad

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ameister423 User ID: 4243689 279286
Reviewed Dec. 14, 2017

"This recipe sounds great but why no TOH rating of ingredients, e.g., carbs, salt, etc. Rely on TOH evaluation of contents!"

MY REVIEW
ChrisD1717 User ID: 8325994 277025
Reviewed Oct. 30, 2017

"Great recipe. Flavors were perfect. Had warm but actually preferred it chilled. Being a lifetime Weight Watcher member I am always looking for recipes that are delicious and healthy. Thanks for a great recipe."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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.."

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

"easy and very flavorful!"

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

"So easy and tons of flavor!"

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

"easy to make and tasty too!"

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

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

MY REVIEW
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."

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