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Roasted fingerling potato salad with green beans and feta cheese is a delicious and easy to make side salad recipe. Topped with a delicious lemon balsamic vinaigrette, this potato salad is perfect for picnics or potlucks and comes together in a snap!
This healthy, hearty fingerling potato salad recipe was featured over at the Idaho Potato website. Also, be sure and browse their site for so many more tempting dishes from fellow foodies.
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.
How To Make Roasted Fingerling Potato Salad with Green Beans
Ingredients You’ll Need:
- 16 oz haricots verts green beans
- 1 1/2 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
- 1/2 tsp Dijon mustard
- zest of 1/2 lemon (about 1/2 tsp)
- 1/2 tsp honey
- 2 oz feta cheese, crumbled
- salt and freshly cracked pepper, to taste
Directions:
Preheat oven to 400 degrees F. Wash fingerling potatoes and pat dry. Slice into cubes and toss with 1 tablespoon of EVOO. Snap stem ends off green beans, wash and pat dry. Place beans in a bowl and drizzle beans with 1 tablespoon of olive oil.
Spread potatoes out onto a greased roasting pan and roast them for 10 minutes. Stir potatoes and add beans to the pan. Roast for 20 more minutes until beans are crisp-tender and potatoes are lightly golden and cooked through.
Remove from the oven and set aside to cool. Next, heat 1 tablespoon of olive oil over medium heat in a sauté pan. Chop the shallots and garlic and add to the pan. Cook until shallots are translucent and soft, about 3-4 minutes.
Pour shallots and garlic into a bowl and add balsamic vinegar, remaining olive oil, lemon juice, honey, lemon zest, and Dijon mustard. Whisk until blended. Place green beans and potatoes into a large serving bowl and pour dressing on top. Toss to coat and sprinkle with feta cheese. Serve room temperature.
If you love potato salad, you should also try my favorite Southern Potato Salad recipe!
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.
Nutrition
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pam (Sidewalk Shoes) says
I’ve made something similar, but didn’t add the feta!!
Amee Livingston says
I’ll have to try your version, too, Pam! I love taters!!
Michelle @ A Dish of Daily Life says
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!
Amee Livingston says
Thank you so much Michelle!:)
KC the Kitchen Chopper says
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 !
Amee Livingston says
Thank you KC!