Green Bean and Roasted Potato Salad with Mustard Vinaigrette

This Green Bean and Roasted Potato Salad with Mustard Vinaigrette is a delicious and easy side dish that is full of flavor. Roast the potatoes in the oven and cook the green beans in boiling water before tossing them together with a flavorful mustard vinaigrette.

Cooking Equipment:

Baking sheet Pot Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Green Bean, Roasted Potato, Mustard Vinaigrette, Salad, Side Dish

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 potato, peeled and cubed

1/2 cup green beans, trimmed and cut into 1

inch pieces

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon honey

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, or until golden brown and tender.

Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender. Drain and set aside.

In a small bowl, whisk together the remaining olive oil, mustard, vinegar, and honey. Season with salt and pepper to taste.

In a large bowl, combine the roasted potatoes and green beans. Pour the mustard vinaigrette over the top and toss to combine.

Nutrition:

Calories: 300, Fat: 10g, Protein: 5g, Carbohydrates: 40g

Rating:

Green Bean and Roasted Potato Salad with Mustard Vinaigrette

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