Potato and Green Bean Salad with Mustard Vinaigrette
This Potato and Green Bean Salad with Mustard Vinaigrette is a fresh spin on traditional potato salad with a tangy vinaigrette made with garlic, lemon juice, dill and Dijon mustard.
Makes: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
Potato Salad:
- 2 pounds red potatoes, cubed
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 cups frozen cut green beans
Mustard Dill Vinaigrette:
- ⅓ cup olive oil
- ½ cup sliced green onions
- ¼ cup lemon juice
- ¼ cup fresh dill, chopped
- 4 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast for about 30 minutes. Remove from the oven and add the frozen green beans. Toss with the potatoes and roast for an additional 5 to 8 minutes. Set aside and allow to cool to room temperature.
- Meanwhile, prepare the vinaigrette. In a large bowl, whisk together all the vinaigrette ingredients. Add the cooled potatoes and green beans and toss to combine. Cover and chill in the refrigerator until ready to serve.
Nutrition Information
Calories: 326|Sodium: 263mg|Fat: 20.7g|Carbohydrates: 34.7g|Fiber: 5.6g|Protein: 5g|