4 ratings

Roasted Potato and Green Bean Salad Recipe

red potatoes

red potatoes

Who doesn’t love potato salad? We make it all year — for summer barbecues, picnic lunches at the beach, autumn potluck dinners, and just about any other occasion. Here is one of our favorites that adds green beans to the spuds. Be sure to mix the vinaigrette with the potatoes and green beans while they are still warm.


For the salad:

  • 2 pounds small red potatoes, halved or quartered
  • 8 garlic cloves, peeled
  • 3 tablespoons olive oil
  • Kosher salt
  • ¾ pound green beans, trimmed and cut into 1-inch pieces
  • Chopped fresh flat-leaf parsley, for garnish

For the vinaigrette:

  • 1 teaspoon Dijon mustard
  • 2 teaspoons horseradish
  • ½ cup extra-virgin olive oil


For the salad:

Preheat the oven to 325 degrees.

To make the salad, place the potatoes and garlic on a baking sheet. Add the olive oil and salt to taste and toss well to coat. Roast for about 1 ½ hours, until the potatoes are fork-tender, tossing them occasionally.

Shortly before the potatoes are finished, bring a pot of salted water to a boil. Add the beans and boil for 2-3 minutes; drain.

For the vinaigrette:

To make the vinaigrette, whisk the mustard and horseradish together in a small bowl. Slowly add the olive oil, whisking until emulsified.

Transfer the warm potatoes and beans to a large serving bowl. Pour the vinaigrette over and toss well.

Taste and adjust the seasonings. Garnish with parsley and serve.