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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011

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Recipe Summary

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F.

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  • 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.

  • Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.

  • When the vegetables are done, toss with the dressing in the bowl. Serve warm.

Tips

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts

151 calories; protein 4g 8% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 3.3g 13% DV; sugars 1.7g; fat 5.3g 8% DV; saturated fat 1.4g 7% DV; cholesterol 3.2mg 1% DV; vitamin a iu 320.2IU 6% DV; vitamin c 12.8mg 21% DV; folate 40.8mcg 10% DV; calcium 54.4mg 5% DV; iron 1.3mg 7% DV; magnesium 33.9mg 12% DV; potassium 566.7mg 16% DV; sodium 284.5mg 11% DV; thiamin 0.1mg 9% DV.

Reviews (10)

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10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2019
My husband said this is one of his favorite dishes. I used blue cheese and the sauce is amazing. Read More
Rating: 5 stars
07/06/2018
This was incredible! Made as is with veggies from the farmers market! Read More
Rating: 5 stars
08/02/2017
The dish was awesome. I did add some carrots to the dish and they were great too. Next time I think I'll add some bell peppers and onions. I did not have White Wine Vinegar so I used Balsamic Vinegar instead and it worked fine. The next time I will put the green beans about half way through because they (even though good) shriveled up too much. I also didn't have gorganzola which I'll use next time. Great dish. Read More
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Rating: 4 stars
03/18/2015
Great side dish I made this last night as a side to salmon and it was great. I roasted the green beans at the same time as the potatoes as the recipe calls for and they came out pretty limp. I prefer my green beans with some crisp. I saw a comment that said they put the green beans in later and only roasted them for 10 minutes; I might try that next time. Or I may omit the green beans and just do the potatoes this way. The dressing was delicious! Pros: Easy filling Cons: Green beans were very limp Read More
Rating: 4 stars
07/06/2014
Have subbed asparagus for the beans when the beans weren't looking their best. Delicious! Read More
Rating: 5 stars
07/25/2013
Very tasty dish! Served this dish with company and they loved it. It was very tasty and a different way to use the summer veggies. I don't cook a lot so getting the potatoes and greens cooked just right involved several checks but now that I've cooked the dish once it should be really easy. I substituted Parmigiano-Reggiano cheese for the blue cheese as I don't care for blue cheese. It was a great substitute. Pros: Great new way to use the summer veggies. Read More
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Rating: 4 stars
10/29/2011
Super yummy side dish - easy & delicious! I made this tonight and was thrilled with the outcome. I adore roasted green beans and potatoes separately - together with a tangy dressing and blue cheese - heaven! My guests all loved it including one for whom blue cheese isn't a favorite. I'll definitely be making this one again and again! Pros: Easy tangy Cons: Not for you if you don't like blue cheese Read More
Rating: 5 stars
10/29/2011
Tasty using different cheese as well This dish was very tasty! I didn't have the Gorgonzola cheese or the scallions so I just substituted freshly grated Parmigiano-Reggiano cheese. I used it to accompany the Pork Tenderloin "Rosa di Parma" I made (also on this site-yum). It was a match made in heaven. My kids loved it. My company loved it. My only caution is that you need to watch the green beans. The first time I made it some of the beans burned. The second time I added the green beans about 10 minutes before the potatoes were done. That worked out much better. Pros: Easy to prepare Family friendly Cons: Green beans can burn Read More
Rating: 5 stars
10/29/2011
great combo I had to cook the full 35 minutes to get the vegetables browned. I substituted white wine vinegar and used everything else. It was really good! I served it with a roast and we ate them ALL. Pros: easy to make Read More
Rating: 5 stars
10/29/2011
WOW! Delicious!! I made my own adjustments... I used Splenda instead of sugar.... And substituted the Gorgonzola for Parmesan as that is what I had on hand. Used cayenne pepper seasoning and it was fabulous! Everyone came back for seconds! Pros: So simple Cons: None Read More