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Roasted Potato & Green Bean Salad

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
  • 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 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


  • 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
Nutrition Facts: 3/4 cup equals 206 calories, 15 g fat (3 g saturated fat), 8 mg cholesterol, 393 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

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  • annrms
    Aug 2, 2020

    Very yummy! Went well with grilled chicken breasts. I also added the green beans to cook less and used only 4 slices of bacon.

  • aug2295
    May 31, 2020

    I liked this a lot. Roasting really brought out the veggie flavors and made this different. I did use half the bacon and also added the green beans in the last 10 minutes since they don't take that lonh. Very good.

  • justmbeth
    Jan 25, 2018

    I liked this light tasting salad. It did make quite a bit so may cut the recipe down next time.

  • ameister423
    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!

  • ChrisD1717
    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.

  • Appy_Girl
    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
    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
    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..

  • zegunism
    Jul 10, 2016

    No comment left

  • Mustangaud
    May 23, 2015

    Easy and very flavorful!