Description
A vibrant warm green bean salad paired with crispy roasted potatoes, tossed in a tangy Dijon and red wine vinegar dressing. This hearty side dish features tender-crisp green beans and golden, perfectly seasoned potatoes, garnished with fresh parsley and optional crumbled cheese for a delightful texture and flavor contrast.
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 diced potatoes on a baking sheet in a single layer and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, dried thyme, salt, and pepper. Toss the potatoes to coat them evenly. Roast in the oven for 25-30 minutes, flipping halfway through to ensure all sides get golden and crispy.
- Blanch the Green Beans: While the potatoes are roasting, bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender but still crisp. Immediately drain and transfer the green beans to a bowl of ice water to stop the cooking process. Drain them 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 your taste, ensuring the dressing has a balanced tangy and slightly sweet flavor.
- Assemble the Salad: In a large bowl, combine the blanched green beans with the crispy roasted potatoes. Drizzle the dressing over the mixture and toss gently to evenly coat all the ingredients without breaking the potatoes.
- Serve: Garnish the warm salad with fresh chopped parsley and, if desired, sprinkle with crumbled feta or goat cheese for added richness. Serve immediately as a delicious side dish or a light main course.
Notes
- For extra crispiness, ensure potatoes are spread out in a single layer without overlapping during roasting.
- Blanching the green beans stops cooking and preserves their bright green color and crunch.
- Use either honey or maple syrup based on dietary preferences or flavor desired.
- Optional cheese topping adds creamy texture but can be omitted for a dairy-free version.
- This salad is best served warm but can also be enjoyed at room temperature.
