Roasted Potato And Green Bean Salad Recipe

Name: Roasted Potato And Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb potato, like heirloom, red-skinned, your favourite; 1/2 lb green beans, topped and tailed; 100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion); 1 cup ripe cherry tomatoes, halved if they are big; 4 large eggs; olive oil; coarse salt; fresh ground black pepper; Vinaigrette; 1 shallot; 1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon; 2 tablespoons sherry wine vinegar; 4 tablespoons olive oil; coarse salt; ground black pepper

Servings: persons

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
Vinaigrette
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

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.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 lb potato, like heirloom, red-skinned, your favourite, 1/2 lb green beans, topped and tailed, 100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion), 1 cup ripe cherry tomatoes, halved if they are big, and more.

Yes, Roasted Potato And Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Potato And Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions