Oven-Roasted Herb Potatoes and Green Bean Salad

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender oven-roasted baby potatoes paired with crisp green beans and a tangy mustard vinaigrette make this salad a perfect hearty picnic side. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs baby yellow potatoes, olive oil, dried rosemary into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved baby yellow potatoes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 oz, trimmed fresh green beans
• 1/4 medium, thinly sliced red onion
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp honey
• 3 tbsp extra virgin olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 lb halved baby yellow potatoes with 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, tossing halfway, until golden and tender.
2. Step 2: Meanwhile, bring a medium pot of salted water to a boil. Add 8 oz trimmed fresh green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and immediately transfer to ice water to stop cooking. Drain again and pat dry.
3. Step 3: In a large bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1 tsp honey, 1/4 tsp salt, and 3 tbsp extra virgin olive oil until emulsified.
4. Step 4: Add the roasted potatoes, blanched green beans, and 1/4 thinly sliced red onion to the bowl with dressing. Toss gently to combine so everything is evenly coated. Let the salad rest at room temperature for 15 minutes before serving to develop flavor.