Roasted Potato Salad with Green Beans & Peppers

Roasted Potato Salad with Green Beans & Peppers

Commercial potato salad is high in fat and low in nutrition. This version is not only healthier, it is bursting with flavor due to the roasting of the potatoes. It gives this salad a beautiful texture and color. I like to serve it warm, but you can eat it cold or at room temperature, the potatoes won’t have the same crunch but they will still be delicious.

  • Ingredients
  • 2 pounds of red potatoes, with skins and cut into 1 inch pieces
  • 1 pound of green beans, trimmed and cut into 1 inch pieces
  • 1 large red pepper, chopped into 1 inch pieces
  • 1/2 cup red onion, sliced
  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup mayonnaise
  • 1 clove garlic, crushed
  • 1 teaspoon dried Italian herbs
  • Salt and Pepper to taste


Preheat the oven to 400 degrees. Combine the ingredients for the dressing and set aside to allow the flavors to blend. Place the potatoes onto a large non-stick baking sheet, drizzle with olive oil and sprinkle with seasoning salt. Toss to coat. When the oven is hot, place the potatoes in and bake for 20 minutes, turning halfway through. Meanwhile, bring a pot of water to a boil and cook the green beans for 5 minutes until bright green and tender crisp. Drain and rise to cold water. Set aside. When the potatoes are done cooking, remove them from the oven and place into a large bowl along with the beans, peppers & onions. Pour dressing over top and toss.



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