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When it comes to salads, the Warm Green Bean Salad with Crispy Potatoes stands out as a vibrant and flavorful dish that can elevate any meal. This captivating salad is an exceptional blend of fresh vegetables, hearty potatoes, and a tangy dressing that brings everything together beautifully. Whether you're looking for a nutritious side dish for a weeknight dinner or a sophisticated salad to impress guests at a festive gathering, this salad has something for everyone.

Warm Green Bean Salad with Crispy Potatoes

Discover the perfect side dish with this warm green bean salad featuring crispy potatoes. Fresh green beans are paired with golden roasted Yukon Gold potatoes for a delightful crunch. Tossed in a zesty dressing of garlic, Dijon mustard, and apple cider vinegar, it's topped with crumbled feta and toasted almonds for extra flavor. Ready in just under an hour, this salad is not only delicious but also a beautiful addition to any meal. Enjoy it warm and garnish with fresh parsley for that extra touch!
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Ingredients
  

1 pound fresh green beans, trimmed

2 medium-sized Yukon Gold potatoes, diced

3 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon Dijon mustard

2 tablespoons apple cider vinegar

¼ cup crumbled feta cheese

¼ cup toasted almonds, roughly chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Potatoes: Preheat your oven to 425°F (220°C). In a baking dish, toss the diced Yukon Gold potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out in an even layer and roast in the oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.

    Blanch the Green Beans: While the potatoes are roasting, bring a large pot of salted water to a boil. Add the green beans and blanch them for 4-5 minutes until bright green and tender-crisp. Drain and immediately plunge the beans into a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.

      Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until well combined.

        Combine Ingredients: In a large mixing bowl, add the blanched green beans, crispy roasted potatoes, crumbled feta cheese, and toasted almonds. Drizzle the dressing over the top and gently toss everything together until well coated.

          Garnish and Serve: Transfer the Warm Green Bean Salad to a serving platter. Sprinkle with fresh chopped parsley for garnish and serve immediately while still warm.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4