Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Unlike baked beans, loaves of breads, or Fuji apples, books, once consumed, do not disappear." -John Sutherland, How to Read a Novel

The refrigerator light goes on...

This recipe is a great combination of flavors and textures, with the toasted potatoes, crisp green beans and a lush sauce. This is a perfect side dish with your favorite grilled fish or chicken for a spring or summer cookout. The salad makes great leftovers, so make extra.



Green Bean and Roasted Potato Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2,3,4.

This recipe can be divisible by 2.

This recipe makes great leftovers. Note that cooking time does not include chilling time.

5 tsp olive oil (divided)
12 ounces fingerling or Yukon gold potatoes (cut into 1 inch cubes)
2 quarts water
8 ounces whole green beans
1/4 cup water
2 tsp white wine vinegar
1 tsp honey
2 tsp Dijon mustard
1/4 tsp salt
fresh ground black pepper (to taste)
1 ounce Parmigiano-Reggiano (grated)

Green Bean and Roasted Potato Salad recipe from Dr. Gourmet
Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, place 1 teaspoon of oil in the pan and swirl to coat.

Add the potatoes and return the pan to the oven. Roast for about 15 minutes until lightly crisped on the outside. Toss the pan about every 3 minutes to have the potatoes cook evenly.

While the potatoes are cooking, place the water over high heat.

When the water boils, add the green beans and reduce the heat to medium low.

Blanch the green beans for about 5 minutes until tender.

While the beans are cooking, fill a large mixing bowl with water and ice.

When the beans are done, place them immediately into the ice water. Chill, drain, and place in the refrigerator.

Remove the potatoes from the oven, place on a plate, let cool for about 5 minutes, then place in the refrigerator until chilled.

Place the remaining 4 teaspoons olive oil, vinegar, honey, mustard, salt, pepper and parmesan in a large bowl and whisk until smooth. Chill.

When the potatoes are chilled, add them to the bowl with the dressing.

Cut the green beans into 1 inch pieces and add to the bowl with the potatoes.

Toss well and serve.

Nutrition Facts

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