Picture this: the cutest little potatoes get cut in half and tossed onto a pan with green beans, olive oil, salt, pepper, and oregano, and baked until crispy and golden. Then the whole pan gets a squeeze of lemon juice and a handful each of sliced red onion, cherry tomatoes, parsley and Kalamata olives. You serve it right out of the pan, so there’s fewer dishes and more joy. The warm roasted veggies plus bright, fresh flavors is a winning combo. Trust me. I’ve had a lot of fails this week.
This salad is just about the only thing I’ve gotten right. It’s been rainy and overcast for days, and I just can’t seem to wake up throughout the day or be motivated to do much of anything. This week is also standardized-testing at school, so no one is in a good mood. No. One. I even made the same silly mistake twice in a row while recipe testing, so my gorgeous purple sweet potato muffins and scones turned out blue-green instead of purple. Curse you, baking soda!
But oh, this potato salad, it is so right. Crispy roasted baby potatoes and green beans tossed with red onion, cherry tomatoes, kalamata olives, lemon, and parsley. It can be made in just one pan in under 30 minutes, making it the perfect busy weeknight side dish. It’s also great room temperature or cold, so you could pack leftovers for lunch at work, or even bring it on a picnic with some cheese and crackers and a bottle of wine.That is, if you are living somewhere that’s forecasting sun at any time in the near future.
I think your family is going to love this fast, easy, flavorful salad. The combination of potatoes, green beans, and olives provides a healthy balance of nutrients like vitamins C, K and B6, fiber, antioxidants, and heart-healthy fats. As is, the salad is gluten-free and vegan, though it would be great with a piece of roasted or grilled chicken or salmon, and can even be a full meal if you eat a larger portion. I added some crumbled feta and chickpeas on top of leftovers for dinner one night, and brought the rest to work for lunch. If you make this salad, let me know! Leave a comment below, or tag me #bakedgreens on Instagram. Enjoy!
- 1 pound of fingerling potatoes, halved (or larger potatoes, quartered)*
- 1 pound of green beans, ends trimmed
- 2 Tablespoons olive oil
- 1 teaspoon each of salt, pepper, and dried oregano
- 1/2 a medium red onion, thinly sliced
- 1/2 a pint of cherry tomatoes, quartered (about 12)
- 1/4 cup Kalamata olives, halved
- A handful of fresh parsley, roughly chopped
- Juice of half a lemon
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment or foil. Set aside.
- 2. Put sliced potatoes and green beans onto pan. Drizzle with olive oil, and sprinkle with spices. Toss to combine. Bake for 25 minutes, stirring once, until potatoes are fork tender and green beans are starting to brown.
- 3. Remove pan from oven, and assemble all remaining ingredients. Squeeze lemon juice over the potatoes, and sprinkle all other ingredients on top. Stir to combine.
- 4. Serve immediately, at room temperature, or cold up to 5 days later. Leftovers keep best in the fridge.
- *If you can't find fingerling or other tiny potatoes, choose a waxy potato like Yukon gold or a red-skinned potato, and buy a pound of them. Cut them in quarters/eighths, etc, depending on how large the potatoes are.