Green Bean Potato Salad
This Green Bean Potato Salad is a perfect side dish for your next picnic, potluck, or holiday gathering! It is great for any season, and is bursting with flavor!
The BEST Green Bean Potato Salad
This is one of those recipes that works year round, and is perfect for any season. It works for picnics (because it is mayo-free), holiday menus, and potlucks.
This easy salad only requires a few simple ingredients, and is packed with so much flavor! Combining crispy roasted potatoes and green beans with a tangy dijon vinaigrette is always a hit!
It can be served alone, as a side dish, or as a well-rounded meal with grilled chicken, fish, or any protein of your choice.
Simple Dijon Vinaigrette
This simple and DELICIOUS vinaigrette is bursting with flavor and so easy to throw together. All you need to do is throw the ingredients in a jar and give it a shake! It is made by combining olive oil, dijon mustard, red wine vinegar, salt, and pepper. I love using the grainy kind of dijon mustard, but any kind works!
Recipes Perfect for Picnics and Potlucks
This potato salad is so perfect for picnics and potlucks because it holds up well at room temperature. It has a mayo-less dressing, so you don’t have to worry about keeping it cold. Here are a few more recipes that could work for these kinds of gatherings:
- Paleo Herb Dinner Rolls
- Homemade Hummus & GF Flatbread
- Tomato & White Bean Panzanella Salad
- Chopped Kale Salad with Grapes, Almonds & Dates
Green Bean Potato Salad
Ingredients
- 3 cups chopped yukon gold potatoes
- 3 cup green beans , ends trimmed
- 2 cloves garlic , finely chopped
- 2 tbsp extra virgin olive oil
- pinch of salt and pepper
Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400 degrees. Place the chopped potatoes on a large baking sheet, then toss with one tbsp of olive oil and a pinch of salt and pepper until all of the potatoes are coated. Roast the potatoes for about 30 minutes, until they are lightly golden and slightly crispy.
- While the potatoes are cooking, place the green beans on another large baking sheet. Toss with one tbsp of olive oil, the garlic cloves, and a pinch of salt and pepper until all of the green beans are coated. Roast for about 20 minutes, until just starting to turn brown and slightly soft.
- Once the potatoes and green beans are roasted, transfer them to a large serving bowl.
- Mix together the vinaigrette: Combine all of the vinaigrette ingredients in a jar with a tight fitting lid, and shake it to combine. Then pour the vinaigrette onto the potatoes and green beans. Toss to combine, making sure everything is evenly coated.
- You can eat this salad, warm, at room temperature, or cold.
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