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Roasted New Potatoes & Green Beans

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.


6 servings, about 3/4 cup each

Prep Time

15 minutes

Total Time

40 minutes


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


  1. Position rack in lower third of oven; preheat to 450°F.
  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.
  3. Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
  4. When the vegetables are done, toss with the dressing in the bowl. Serve warm.

Nutrition Facts

Per serving (recipe makes 6 servings, about 3/4 cup each)

Calories 151kcal
Carbohydrate Total 23g
Total Sugars 2g
Added Sugars 0g
Fiber 3g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 3g
Cholesterol 3mg
Sodium 295mg
Protein 4g
Potassium 567mg
Calcium 54mg
Chromium 1mcg
Folate 41mcg
Vitamin E 1mg
Zinc 1mg
Vitamin B3 2mg

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