Roasted Potato and Green Bean Salad

No ratings yet

Roasted Potato and Green Bean Salad

Tossed in a zesty lemon dressing, this roasted potato and green bean salad has Kalamata olives, red onions, walnuts, feta, and parsley.

Prep Time5

Cook Time40

Total Time45

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For potatoes and green beans

1 1/2 pounds baby potatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 pound green beans, trimmed

For dressing

1 garlic clove, minced
1 tablespoon whole grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
3 tablespoons olive oil

For salad

1/4 cup thinly sliced red onions
1/4 cup roughly chopped pitted kalamata olives
1/4 cup chopped toasted walnuts
1/4 cup crumbled feta
2 tablespoons chopped parsley

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the potatoes cut side down without overlapping. Roast the potatoes for 25 minutes until they are golden brown on the cut sides.
Flip over the potatoes and add the green beans to the pan, tossing everything around. Spread out the ingredients in a single layer with the green beans in between the potatoes. Continue roasting for 14-16 minutes until the green beans are crisp tender and blistered and the potatoes are tender in the middle.
For the dressing, whisk the garlic, mustard, salt, pepper, lemon juice and 3 tablespoons olive oil in a small bowl.
Combine the roasted potatoes and green beans, red onions, olives, walnuts, feta and parsley in a large bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

This salad is best served warm or at room temperature.

You can make the dressing up to 2 days in advance. Store it in an airtight container in the refrigerator. Let is sit at room temperature for 15 minutes before stirring it into the roasted potatoes and green beans.

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in a 350-degree F oven. They won’t be as crispy as when you first roasted them. I also recommend pouring any dressing from the bottom of the mixing bowl or serving dish into a jar and also storing that in the fridge. Then after you warm the leftover salad you can stir in that dressing.

Optional Additions:

Chopped hard-boiled eggs
Halved cherry tomatoes
Cannellini beans

Nutrition