Potato and Green Bean Salad | Perfect summer side dish recipe!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being versatile.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness and is often more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavors and is a common substitute.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile, while dried parsley is more economical.

Preheat the oven to high heat.

Slice gold potatoes into bite-sized pieces, leaving the peel on.

Toss the potatoes in a bowl with olive oil, kosher salt, and black pepper.

Spread the potatoes in an even layer on a baking sheet lined with parchment paper.

Roast the potatoes in the oven until tender and slightly crisp.

Trim and clean green beans, then cut them into bite-sized pieces.

Add the green beans to the bowl with a bit more olive oil and season with salt.

Once the potatoes are almost done, add the green beans to the baking sheet to roast together for a few minutes.

Remove the potatoes and green beans from the oven and let them cool to room temperature.

In a separate bowl, prepare the dressing by mixing mayonnaise, whole grain mustard, Dijon mustard, honey, lemon juice, chopped parsley, mint, dill, salt, and pepper.

Combine the roasted potatoes and green beans in a larger bowl and pour the dressing over them.

Toss everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary