Potato and Green Bean Salad
Potato and green bean salad gets a savory upgrade with crispy bacon, golden roasted potatoes, and a creamy dressing perfect for summer cookouts.
Servings 8 servings
Calories 487kcal
Ingredients
- 2 lb gold potatoes cut into ½-inch cubes
- 2 lb trimmed green beans cut into thirds
- 2 tbsp olive oil separated
- kosher salt
- freshly ground black pepper
- 6 scallions chopped
- 12 oz bacon cooked and chopped
For the dressing
- ¾ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh mint
Instructions
- Preheat the oven to 425°F.
- Prepare the potatoes: Add the potatoes to a large bowl. Drizzle with 1 tbsp olive oil and toss to evenly coat them in the oil. Spread on a parchment-lined baking sheet. Sprinkle with salt and black pepper. Roast until the potatoes are beginning to brown and tender when a knife is inserted, 25-30 minutes.
- Prepare the green beans: While the potatoes are roasting, add the green beans to the previously used large bowl. Drizzle with the remaining 1 tbsp oil, sprinkle with salt and black pepper, and toss to combine. When the potatoes are done roasting, add the green beans to the sheet pan with the potatoes. Return to the oven and roast until the green beans are crisp-tender, 5-7 minutes. Remove and set aside, and cool to room temperature.
- Make the dressing: In a bowl, combine the mayonnaise, lemon juice, Dijon mustard, whole-grain mustard, honey, salt, black pepper, dill, parsley, and mint. Whisk and set aside.
- Assemble: In a large bowl, combine the cooled potatoes, green beans, scallions, bacon, and dressing. Toss to combine and pour into a serving dish. Cover and refrigerate. Once chilled, serve.
Video
Nutrition
Serving: 1serving | Calories: 487kcal
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