Roasted Potato Salad with Lemon Vinaigrette
With fresh beans and cool feta cheese, this Roasted Potato Salad with Lemon Vinaigrette is the best mayo-free summer side dish. Prepare this delicious recipe for your next picnic or potluck in 40 minutes or less!
If you’re looking for a roasted potato salad without eggs or mayo, look no further because this homemade roasted potato salad with lemon vinaigrette brings gourmet flavor to backyard barbecues in a cinch.
Roasted potatoes, crisp-tender green beans, feta cheese, and a zesty citrus-balsamic vinaigrette are combined to make this fresh and healthy summer side dish. It’s super easy and super delicious.
This healthy and hearty roasted potato salad was featured over at the Idaho potato website alongside so many more impressive potato dishes from fellow foodies. Be sure to check those out!
Why You’ll Love Making Potato Salad with Roasted Potatoes
- Roasted potatoes are so much better than boiled potatoes. Roasting potatoes for potato salad makes them the perfect texture and adds another layer of flavor.
- No mayo. Unlike classic potato salad, this healthier potato salad is made with a lightened-up lemon vinaigrette.
- Quick and easy. Have a gorgeous, homemade side dish on the picnic table in just 40 minutes.
Diet-friendly. Roasted potato salad is gluten-free and can be made dairy-free, vegan, Whole30, and keto-friendly with simple modifications.
Ingredients You’ll Need
- Haricots Verts Green Beans – are thin and long greens with a fresh, sweet, and crisp flavor.
- Idaho Fingerling Potatoes (cut into cubes) – I love using fingerling potatoes in salad recipes or just roasting them with a little olive oil and coarse salt. They aren’t just pretty to serve, these petite spuds are full of delicious buttery flavor. I love the fun color pop they give to salads and side dishes.
- Extra Virgin Olive Oil – coats the greens and potatoes to achieve a perfectly roasted crisp-tender texture. EVOO is also used in the vinaigrette.
- Shallot (finely diced) & Garlic (minced) – adds sweet and savory flavor to the vinaigrette.
- White Balsamic Vinegar (good quality) – is a tart vinegar with a pleasant tang and subtle sweetness.
- Lemon Juice (freshly squeezed) – adds bright, vibrant flavor to the potato salad.
- Dijon Mustard – adds very subtle earthy heat to the vinaigrette.
- Lemon Zest – builds on the delicious citrus flavor.
- Honey – brings a little sweetness to the vinaigrette and balances out the other flavors.
- Feta Cheese – gives this roasted potato salad fresh Greek-inspired fresh flavor.
- Sea Salt & Freshly Cracked Pepper – to taste.
How To Make
Preheat oven and prep green beans:
Preheat the oven to 400 degrees F. Snap the stem ends off of the green beans, wash and pat try. Add green beans to a large bowl with olive oil and toss well to coat. Set aside.
Prep and roast potatoes:
Wash fingerlings well and pat try. Cut into 1″ pieces and toss with olive oil. Arrange potatoes in a single layer on a greased roasting pan. Bake in preheated 400 degrees for oven 10 minutes.
Add green beans:
After 10 minutes, remove the roasting pan from the oven and give the potatoes a stir. Arrange the green beans in the roasting pan around the potatoes and return to the oven until the green beans are crisp-tender and potatoes are golden and cooked through (about 20 minutes). Set aside to cool while you prepare the dressing.
Cook shallots and garlic for the vinaigrette:
In a small pan, heat olive oil over medium heat until hot but not smoking. Add shallots and garlic and cook, stirring frequently, until the shallots are soft, fragrant, and translucent (about 3 to 4 minutes).
Make the lemon vinaigrette:
In a mixing bowl, add cooked shallots and garlic, balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon mustard, and honey. Whisk vigorously until blended.
Plate roasted potato salad and serve:
In a serving bowl or on a platter, toss the roasted potatoes and green beans with the lemon vinaigrette. Season to taste with salt and pepper, sprinkle with feta cheese and serve at room temperature.
Recipe Tips
- For delicious crispy roasted potatoes with soft and tender centers be sure to coat them in plenty of olive oil, leave space between each piece on the roasting pan and flip them at least once during cooking.
- This potato salad is also a great way to re-purpose leftover roasted potatoes into a totally different side dish.
- Make an extra batch of the lemon vinaigrette to add more to individual servings of roasted potato salad and to have on hand as a salad dressing and marinade.
- The best potatoes to roast for potato salad have waxy thin skin, like red potatoes, yellow, purple, and fingerling. Most potatoes will taste great except for russet potatoes.
Variations & Modifications
Vegan Roasted Potato Salad: Most of the ingredients in this recipe are naturally plant-based and non-dairy. To adapt this recipe to be completely vegan, leave out the honey and feta cheese, OR replace honey with a vegan sweetener like maple syrup or agave and use your favorite plant-based “cheese” crumbles in place of feta.
Paleo & Whole30 Roasted Potato Salad: To modify for paleo and Whole30 purposes, simply omit the honey and feta cheese completely. Make sure to use a compliant Dijon mustard and the rest of the recipe is good to go.
Roasted Potato Salad with Egg: For extra flavor and protein, add a sliced hard-boiled egg to this dish after tossing with the vinaigrette.
Low Carb & Keto Roasted “Potato” Salad: To modify this recipe for low carb and Keto lifestyles, you can use roasted cauliflower in place of potatoes and slash over half of the carbohydrates.
Storing & Freezing
Storing: Roasted potato salad keeps in the fridge in an airtight container for 3 to 4 days. The flavors get even better after the firs\t and second day when the potatoes have soaked up the incredible flavor from the vinaigrette.
Freezing: is not recommended. While a roasted potato salad without mayo or egg technically can be frozen, the texture of the potatoes and green beans will be soggy once the salad thaws.
Recipe FAQ
You shouldn’t. Neither mayo-based potato salad nor vinaigrette-based potato salad freeze well.
Potato salads last for 3 to 4 days stored properly in an airtight container in the fridge.
It depends on the type of potato salad you’re making. For this roasted potato salad, you shouldn’t peel the potatoes. Peeled potatoes won’t hold their shape and stay firm when tossed with the vinaigrette.
Yes. To use frozen green beans, simply begin roasting the green beans at the same time as the potatoes.
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Roasted Fingerling Potato Salad
Ingredients
- 16 oz haricots verts green beans
- 1 ½ lbs Idaho fingerling potatoes sliced into cubes
- 6 tbsp extra virgin olive oil
- 1 small shallot finely diced
- 2 cloves garlic minced
- 3 tbsp good quality white balsamic vinegar
- 1 tbsp freshly squeezed lemon juice
- ½ tsp Dijon mustard
- ½ tsp lemon zest
- ½ tsp honey
- 2 oz feta cheese
- sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Snap stem end off green beans, wash and pat dry.
- Place beans in a bowl and add 1 tbsp olive oil and toss to coat.
- Set aside.
- Wash fingerling potatoes and pat dry.
- Slice into cubes and toss with 1 tbsp olive oil.
- Spread potatoes out onto a greased roasting pan and bake for 10 minutes.
- Stir potatoes and add green beans to the pan.
- Roast for 20 more minutes until beans are crisp tender and potatoes are lightly golden and cooked through.
- Remove from oven and set aside to cool.
- Heat 1 tbsp olive oil over medium heat and add shallots and garlic.
- Cook until shallots are translucent and soft, about 3-4 minutes.
- Pour shallots and garlic into a bowl and add balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon and honey.
- Whisk mixture until well blended.
- Place green beans and potatoes into a serving bowl and pour dressing mixture on top.
- Toss to coat and top with feta cheese.
- Serve room temperature.
Notes
- For delicious crispy roasted potatoes with soft and tender centers be sure to coat them in plenty of olive oil, leave space between each piece on the roasting pan and flip them at least once during cooking.
- The best potatoes to roast for potato salad have waxy thin skin, like red potatoes, yellow, purple, and fingerling. Most potatoes will taste great except for russet potatoes.
Nutrition
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I’ve made something similar, but didn’t add the feta!!
I’ll have to try your version, too, Pam! I love taters!!
LOVE this salad! I use feta all the time in salads, but usually not fingerlings…what a fantastic idea! Thank you so much for sharing it with us at Foodie Fridays…sending lots of foodie love your way, and pinning to our faves and features!
Thank you so much Michelle!:)
This is a dish right up my alley. Healthful and delicious with lots of veggies! Thanks for sharing at The Weekend Social. FYI, by my choice, this was my final week as cohost of TWS. I hope you’ll stop by http://www.KitchenDreaming.com and link up Thursday 9:00 PM EST. Pinned !
Thank you KC!