Description
This Warm Green Bean Salad with Crispy Potatoes is a delightful and nutritious side dish featuring tender green beans, crispy roasted baby potatoes, and a tangy Dijon dressing. Perfect for a light lunch or as a flavorful accompaniment to any meal.
Ingredients
Scale
Baby Potatoes:
- 1 pound baby potatoes, halved or quartered
- 1 tablespoon olive oil
- Salt and black pepper to taste
Green Beans:
- 1 pound green beans, trimmed
Dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 2 tablespoons olive oil (for dressing)
- 1 small shallot, finely chopped
Garnish:
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sliced almonds or pine nuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy, stirring halfway through.
- Blanch the green beans: Cook green beans in boiling salted water for 3–4 minutes until tender-crisp. Drain and rinse under cold water.
- Prepare the dressing: Whisk together Dijon mustard, red wine vinegar, honey or maple syrup, and olive oil. Add chopped shallot.
- Combine and serve: In a large bowl, mix roasted potatoes and green beans. Pour dressing over and gently toss. Sprinkle with parsley and nuts if desired. Serve warm or at room temperature.
Notes
- This salad pairs well with grilled meat, tofu, or eggs and is perfect for picnics or holiday side dishes.
- For a vegan version, use maple syrup in the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
