Oven-Roasted Red Potato and Green Bean Salad with Dijon Vinaigrette

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

Tender oven-roasted red potatoes and crisp green beans tossed in a tangy Dijon mustard vinaigrette, perfect as a patriotic side dish with fresh colors. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs quartered red potatoes, trimmed fresh green beans, olive oil 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 210 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: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb quartered red potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
  2. Step 2: Meanwhile, blanch 12 oz trimmed fresh green beans in boiling salted water for 3 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking, then drain again.
  3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp red wine vinegar, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil until emulsified.
  4. Step 4: Combine the roasted potatoes and blanched green beans in a large bowl. Pour the Dijon vinaigrette over the vegetables and toss gently to coat.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad and toss lightly before serving warm or at room temperature.

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Frequently asked questions

How long does Oven-Roasted Red Potato and Green Bean Salad with Dijon Vinaigrette take to make?

Total time is about 40 minutes (15 min prep + 25 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 Red Potato and Green Bean Salad with Dijon Vinaigrette?

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 quartered red potatoes from drying out.

Can I substitute ingredients in Oven-Roasted Red Potato and Green Bean Salad with Dijon Vinaigrette?

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 Red Potato and Green Bean Salad with Dijon Vinaigrette 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.

Is Oven-Roasted Red Potato and Green Bean Salad with Dijon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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