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multi-colored fingerling roasted potato salad with green beans and feta cheese in a serving dish

Roasted Fingerling Potato Salad

Roasted fingerling potato salad with green beans and feta cheese is a delicious and easy side salad recipe topped with a delicious lemon balsamic vinaigrette
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 274kcal
Author Amee


  • 16 oz haricots verts green beans
  • 1 ½ lbs Idaho fingerling potatoes sliced into cubes
  • 6 tablespoon extra virgin olive oil
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • 3 tablespoon good quality white balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon honey
  • 2 oz feta cheese
  • sea salt and freshly cracked pepper to taste


  • 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 tablespoon olive oil and toss to coat.
  • Set aside.
  • Wash fingerling potatoes and pat dry.
  • Slice into cubes and toss with 1 tablespoon 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 tablespoon 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.


  • 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.


Calories: 274kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 660mg | Fiber: 5g | Sugar: 6g | Vitamin A: 562IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 2mg