Roasted Potato & Green Bean Salad with Pancetta Vinaigrette


potato and green bean salad

You know how in January, you salivate thinking of summer bbq’s and creamy potato salads? And then you know how in July you are already sick of those creamy potato salads that are at every bbq you attend? Well, this roasted potato and green bean salad is potato salad enough to call potato salad, but different enough to bring to the next bbq without worry it will all come home with you at the end of the night.

Roasted Potato & Green Bean Salad with Pancetta Vinaigrette 

For 6

  • 2 pounds baby potatoes (red, white or yellow), halved (skins on)
  • 1 Tbsp. olive oil, divided
  • 1 pound green beans, trimmed and cut in half or into thirds
  • 10 thin slices of pancetta (about 100 grams), cut into small pieces
  • 5-6 green onions, sliced (white and green parts)
  • 1 Tbsp. Dijon mustard
  • 1 tsp. real maple syrup
  • 2 Tbsp. dill pickle juice (yes, from a jar of dill pickles)
  • 1 Tbsp. white wine vinegar

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, toss the halved baby potatoes with 1/2 Tbsp. of olive oil and some salt and pepper. Save the bowl to use for the green beans.

Bake the potatoes on the parchment lined baking sheet for 20 minutes, or until fork tender.

Meanwhile, toss the green beans with the other 1/2 Tbsp. of olive oil and some salt and pepper in the same bowl you used for the potatoes.

When the potatoes are fork tender, remove them from the oven and add the green beans to the baking sheet. Spread everything out to make an even layer. Bake for 12-15 more minutes or until the green beans are fork tender, but still slightly crisp and the potatoes are nicely browned and tender.

potato and green bean salad


Meanwhile, in a large frying pan over medium-high heat, fry the pancetta pieces until crispy. Add the green onions and fry for another few minutes to soften them.

In a large bowl, whisk together the Dijon mustard, maple syrup, dill pickle juice and white wine vinegar. Using a slotted spoon (to drain the excess fat from the pancetta) add the pancetta and green onions to the mustard mixture. Whisk together.

Add the roasted potatoes and green beans to the pancetta vinaigrette and toss to coat. Add salt and pepper to taste. Serve warm.

potato and green bean salad


Leave a Reply

Your email address will not be published. Required fields are marked *