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Green Bean and Fingerling Potato Salad

  • Yield: Serves 4 as main dish, 6 as a side 1x


  • 1 1/2lbs. fingerling potatoes (halve any large ones)
  • 1 small red onion, sliced thickly
  • 34 Tbsp olive oil
  • 1 lb. green beans, trimmed and cut
  • 1 Tbsp dijon mustard*
  • 23 Tbsp honey
  • 1/4c cider vinegar
  • salt and pepper
  • 46 slices bacon, cooked and crumbled*
  • about 1/2c cojita, feta, or bleu cheese, crumbled (optional)


  1. Toss potatoes and red onion with olive oil. Spread over a baking sheet and bake at 425 degrees for 15 minutes. Turn potatoes and cook 10-15 minutes more, until skins are wrinkly and lightly browned.
  2. While potatoes and onions are roasting, bring a large pot of water to a boil and add green beans. Cook until green beans are desired tenderness, 3-7 minutes. Drain.
  3. In a small bowl, combine mustard, honey, vinegar, and a pinch of salt and pepper. Taste and add more honey, salt, or pepper as necessary.
  4. Toss roasted potatoes, onions and any remaining juices into a large bowl. Add green beans and vinaigrette and toss to coat. Garnish with bacon and cheese. Serve warm, cold, or room temperature.


* Be sure your dijon and bacon are gluten free. I like Organicville dijon and Hormel Natural or Applegate uncured bacon.