A warm potato green bean salad side dish probably doesn’t warrant being called a salad, at least not in the traditional sense of the word. However, if you read the definition of a salad, you could pose the argument that this does fall into the salad category. However, whether you argue for or against this being a salad it is still a nice side dish option for any occasion.
This Potato Green Bean Salad recipe was designed to go with a roast during the cold weather season but because when potatoes and green beans are foraged this can be the perfect side dish served all year round. The chef prepared this dish warm and cold and without a doubt, warm is the way to go. The flavors are more pronounced, and the potatoes and green beans are more tender. Seems like an obvious observation but you never know unless you try it out.
To make this Potato Green Bean Salad, start by preheating your oven to 400 degrees Fahrenheit.
In a mixing bowl, toss your quartered red skin potatoes in olive oil, salt, and pepper. Place the seasoned potatoes on a lightly oiled baking sheet and spread them out evenly across the surface. Place the potatoes in the oven for 30-40 minutes or until the potatoes are fork tender. You do not have to flip or rotate the potatoes if you don’t want to. If you decide not to flip the potatoes, you will get a very nice sear on the bottom side and a very tender top side. If you flip them, you will get better color on each side but no real definitive texture.
Once the potatoes are fork tender, remove them from the oven and pour them into a mixing bowl.
Steam your green beans for about two minutes. This means, place green beans into a pot with about 1/2″ of water on the bottom of the pan. Cover the pot with a lid and turn the heat all the way up. Once the water is boiling, then steam for 2-3 minutes before removing the lid, turning off the heat, and straining the liquid from the pot. You want the greens beans to still have a good snap to them. Once strained of liquid very well, add the green beans to the mixing bowl with the potatoes.
Add Dijon mustard, vinegar, olive oil, fresh chopped dill, garlic, and salt and pepper to the mixing bowl and toss well to coat all of the ingredients.
As mentioned earlier, serve it warm. A little red chili flake, a bit of parmesan, and a squeeze of lemon is a nice touch after being plated but not completely necessary.
Enjoy your Potato Green Bean Salad! Have fun arguing whether or not it counts as a salad or not with your family and friends.
Potato Green Bean Salad
Ingredients
- 3 lbs Red Skin Potatoes Quartered
- 1 lb Fresh Green Beans Trimmed and Halved
- 1/3 cup Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Chopped Garlic
- Fresh Dill
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees.
- Toss your potatoes in a little olive oil, salt, and pepper.
- Lightly oil a baking pan with olive oil then spread your potatoes evenly across the surface.
- Cook for 30 minutes or until the potatoes are fork tender. You don’t have to rotate the potatoes if you don’t want to, there are benefits to either options.
- Remove the potatoes from the baking pan and place in a mixing bowl.
- Steam your green beans for about two minutes; you want them to still have a crisp bite to them. Dry, and then add the green beans to the mixing bowl.
- Next, add Dijon, vinegar, oil, fresh chopped dill, garlic, and salt and pepper to your mixing bowl and toss all ingredients gently.
- Serve warm.