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Green Bean Salad with Baby Potatoes and Herb Dijon Vinaigrette


1 1/2 lbs baby potatoes
2 T olive oil
Salt and pepper
1 lb green beans – trimmed
1 red bell pepper – roasted, peeled, seeded, sliced lengthwise into 1/4 inch strips and then halved
1/2 cup oil cured black olives – pitted and chopped

Herb Dijon Vinaigrette

2 T champagne vinegar
1 T Dijon mustard
2 tsp honey
2 T shallot – minced
1 garlic clove – minced
2 T Italian parsley – chopped
2 T chives – chopped
4 T olive oil
Salt and pepper


Preheat oven to 400 degrees. Place the potatoes on a sheet pan to roast. Add 2 T oil, a pinch of salt and pepper and toss to combine. Roast in oven for 20-30 minutes until slightly browned and tender. Let cool. Bring a large pot of salted water to boil. Add green beans and cook until just tender, about 5-7 minutes. Transfer beans to an ice bath and then a colander to drain. Transfer beans to a large bowl and add red pepper, olives and potatoes.

To make the vinaigrette, combine the vinegar, mustard, honey, shallot, garlic and herbs in a small bowl and mix well. Slowly whisk in the olive oil until emulsified.

To serve, dress the salad with the vinaigrette and toss to combine. Sprinkle with salt and pepper to taste. Serve at room temperature. Serves 6.

Serve with:

Kunde Family Winery Chardonnay - Wildwood Vineyard

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