Roasted New Potato Salad With Basil Vinaigrette

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Servings: 8 Difficulty: Intermediate
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Warm, tender roasted potatoes tossed with crisp green beans and a bright, herbaceous basil vinaigrette.
Roasted New Potato Salad With Basil Vinaigrette recipe image
Roasted New Potato Salad With Basil Vinaigrette recipe image
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Roasted New Potato Salad With Basil Vinaigrette

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 257.4

Description

This Roasted New Potato Salad brings together the best of summer produce in a simple, elegant dish. The new potatoes are roasted until golden and tender, offering a fluffy interior and slightly crisp exterior. They are paired with blanched fresh green beans for a satisfying crunch and vibrant color. The star of the show is the homemade basil vinaigrette, blending fresh basil leaves with olive oil, lemon juice, and garlic to create a fragrant, tangy dressing that coats every bite. Its a versatile dish that works beautifully as a light lunch, a refreshing side for grilled meats, or a standalone vegan main. The flavors are clean, fresh, and distinctly Mediterranean, making it a perfect addition to any warm-weather gathering.

Ingredients

Directions

  1. Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
  2. Wash and scrub the new potatoes. Cut them into uniform 1-inch cubes to ensure even cooking.
  3. Place the potato cubes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
  4. Roast potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
  5. While potatoes roast, bring a pot of salted water to a boil. Add fresh green beans and blanch for 2-3 minutes until crisp-tender. Drain and immediately plunge into an ice water bath to stop cooking. Drain well and pat dry.
  6. In a small bowl or blender, combine fresh basil leaves, remaining olive oil, lemon juice, minced garlic, salt, and pepper. Blend or whisk until emulsified and smooth.
  7. Transfer the roasted potatoes to a large serving bowl while still warm. Add the blanched green beans.
  8. Pour the basil vinaigrette over the potatoes and beans. Toss gently but thoroughly to coat all ingredients evenly.
  9. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 257.4kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 20.3mg1%
Total Carbohydrate 56.6g19%
Dietary Fiber 12.0g48%
Sugars 3.4g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.

Substitutions: You can substitute fresh basil with 1 tablespoon of dried basil, though fresh is highly recommended for best flavor. Lemon juice can be replaced with white wine vinegar.

Tips: For extra texture, consider adding toasted pine nuts or slivered almonds before serving. Ensure potatoes are completely dry before roasting to help them crisp up.

Variations: Add chopped fresh herbs like parsley or chives for additional freshness. For a heartier salad, include diced cucumbers or cherry tomatoes after the potatoes have cooled slightly.

Keywords: potato salad, roasted potatoes, green beans, basil vinaigrette, vegan salad, mediterranean side, summer salad, new potatoes, herb dressing, healthy lunch, plant based, easy recipe, grilled side, picnic food, vegetable salad, olive oil dressing, fresh basil, warm salad, side dish, gluten free, dairy free
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