20-Minute Roasted Baby Potato and Green Bean Salad
This potato salad is mayo-free, making it great for outdoor parties and potlucks in warm weather. I prefer serving it slightly warm, fresh out of the oven- but it holds well to serving cold, too. Use baby yellow potatoes which, when roasted, have a crispy outside and soft, creamy insides.
Servings: 4
Ingredients
- 12 ounces baby potatoes
- 3 tablespoon olive oil divided
- 2 cups fresh green beans trimmed
- 1 shallots minced
- 1 tablespoon whole grain mustard
- 1 tablespoon red wine vinegar
Instructions
Prep Ahead:
- Prep the baby potatoes: Preheat oven to 400*F. Slice the potatoes so that they are almost all the same size.
- Line a sheet pan with aluminum foil, then toss the potatoes with 2 tablespoons olive oil, making sure the potatoes are thoroughly coated, and spread evenly on the pan.
- Roast the potatoes for 15 minutes or until browned. Toss the potatoes with a spatula. Place the pan back in the oven to cook for another 5-8 minutes, or until cooked through and the bottoms are crispy.
- When cool enough to handle, transfer the roasted potatoes to a resealable bag or container.
- Prep the green beans: Fill a large pot with water and bring to a boil.
- Add the green beans and boil 3-5 minutes or until bright green and just starting to soften.
- While the green beans are boiling, fill a large bowl with ice cubes and water.
- When the green beans are ready, drain and then immediately transfer to the ice water to stop any further cooking.
- Drain the green beans and transfer to a resealable bag or container.
- Mince the shallot and place in a small container with a tight fitting lid.
- Add to the shallot container the whole grain mustard, remaining olive oil and red wine vinegar.
- Secure the lid and shake the container, hard, until the dressing is emulsified and creamy.
- The potatoes and green beans will store in the fridge for up to one week. The dressing will last in the fridge for up to 2 weeks.
Prepare From Prepped:
- Combine the potatoes, green beans, and dressing in a large bowl. You may need to re-shake the dressing so it emulsifies again.
- Toss to combine, then serve salad at room temperature.
Make From Fresh:
- Preheat oven to 400*F. Slice the potatoes so that they are almost all the same size.
- Line a sheet pan with aluminum foil, then toss the potatoes with olive oil, making sure the potatoes are thoroughly coated, and spread evenly on the pan.
- Roast the potatoes for 15 minutes or until browned. Toss the potatoes with a spatula. Place the pan back in the oven to cook for another 5-8 minutes, or until cooked through and the bottoms are crispy.
- While the potatoes are roasting, fill a large pot with water and bring to a boil. Add the green beans and boil 3-5 minutes or until bright green and just starting to soften. While the green beans are boiling, fill a large bowl with ice cubes and water.
- When the green beans are ready, drain and then immediately transfer to the ice water to stop any further cooking.
- Add the shallot, whole grain mustard, olive oil and red wine vinegar to a small container with a tight fitting lid. Add the lid, making sure it is secure. Shake the container, hard, until the dressing is emulsified and creamy.
- When the potatoes are finished roasting, scrape them into a large bowl. Add the green beans and then the dressing and toss everything thoroughly to combine.
- Serve the salad warm or at room temperature.