Roasted Potato and Green Bean Salad

Total Time
Prep 10 mins
Cook 40 mins

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

Ingredients Nutrition


  1. Cut the potatoes into wedges and put them on to a baking sheet.
  2. Drizzle them with olive oil and sprinkle with salt and pepper.
  3. Bake about 30-40 minutes, or until they are done.
  4. Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
  5. Cook uncovered until the beans are crisp-tender, about 7 minutes.
  6. Drain the beans and run under cold water - this preserves the lovely green colour.
  7. Place them on a towel to dry.
  8. Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
  9. I often put it in a plastic container with a lid and just shake.
  10. Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
  11. You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.


Most Helpful

I wish I had doubled the recipe, because this salad was so popular with the dinner crowd! Two possible amendments: 1) You can cook the green beans in the microwave on high for 45 seconds. 2) If you don't have sherry vinegar, white wine vinegar will do nicely.

MrsDoty July 20, 2006

I'm so glad I only made half a recipe! I live alone and I would have eaten them all! Such a simple yet flavorful combo. I used arugula and romaine for the greens. I did make it last for two meals but it was difficult not to eat it all at once. The second time I ate it I added some leftover chicken and it was great. Lee

Nana Lee June 01, 2006

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