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Roasted Fingerling Potato Salad with Green Beans

Roasted Fingerling Potato Salad with Green Beans for Summer Bliss

This Roasted Fingerling Potato Salad with Green Beans is the ultimate healthy side dish with crispy potatoes and vibrant beans, perfect for summer.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Fingerling Potatoes Can substitute with any other potato variety.
  • 2 medium Shallots Use yellow onions if shallots are unavailable.
  • 4 cloves Garlic Enhances flavor; garlic powder can be used as a substitute.
  • 3 tbsp Extra Virgin Olive Oil Can use any neutral oil like avocado.
  • 8 oz Green Beans Snap peas or asparagus can be substituted.
  • 2 tbsp Whole Grain Mustard Dijon mustard is a good alternative.
  • 2 tbsp Chives Green onions can also be used.
  • 2 tbsp Fresh Dill Parsley or basil can be used instead.
  • 1/2 cup Crème Fraîche You can use sour cream or Greek yogurt.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1/2 tsp Freshly Ground Black Pepper Pre-ground is fine if whole peppercorns are not available.
For the Dressing
  • 1/2 cup Crème Fraîche Greek yogurt or sour cream can replace.
  • 2 cloves Garlic (roasted) Regular garlic can also work.
  • 2 tbsp Whole Grain Mustard Dijon mustard can also work.
  • 1 tbsp Chives Substitute with available herbs.
  • 1 tbsp Fresh Dill Substitute with available herbs.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • Saucepan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the halved fingerling potatoes, sliced shallots, and whole garlic cloves with olive oil, salt, and pepper.
  3. Spread the mixture on the lined sheet tray and roast for 30–40 minutes, turning occasionally.
  4. While potatoes are roasting, blanch green beans in salted boiling water for 3-4 minutes, then transfer to ice water.
  5. For the dressing, blend roasted garlic, mustard, chives, dill, crème fraîche, salt, and pepper.
  6. In a serving bowl, combine potatoes, shallots, and green beans, and toss with the dressing.
  7. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Feel free to experiment with seasonal veggies or different mustard types to personalize your salad.

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