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    Roasted New Potatoes & Green Beans

    Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.


    • 1 1/2 pounds new or baby potatoes, scrubbed and cut in half
    • 8 ounces green beans, trimmed
    • 5 teaspoons extra-virgin olive oil, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper, plus more to taste
    • 2 tablespoons champagne vinegar, or white-wine vinegar
    • 1 teaspoon Dijon mustard
    • 3 tablespoons crumbled Gorgonzola, or other blue cheese
    • 2 tablespoons finely chopped scallion greens


    Step 1
    Position rack in lower third of oven; preheat to 450°F.
    Step 2
    Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
    Step 3
    Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
    Step 4
    When the vegetables are done, toss with the dressing in the bowl. Serve warm.

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