Oven-Roasted Herb Potatoes and Green Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 salads ready in about 40 minutes pairs halved 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Oven-Roasted Herb Potatoes and Green Bean Salad take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Herb Potatoes and Green Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby yellow potatoes from drying out.

Can I substitute ingredients in Oven-Roasted Herb Potatoes and Green Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Herb Potatoes and Green Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Herb Potatoes and Green Bean Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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