Spanish Roasted Potato and Green Bean Salad Recipe
This salad combines crispy roasted potatoes with tender green beans and a simple lemon-garlic olive oil dressing. In Spain, bowls of vegetables like this often sit on the table during family lunches so everyone can help themselves. The flavors are a bit like Polish potato salad, but lighter and more olive-oil-forward.
This salad combines the comfort of roasted potatoes with the freshness of green beans and a bright lemon-garlic dressing. It feels familiar if you like classic potato salad, but thanks to olive oil and herbs it is lighter, more aromatic and perfect for sharing at the table in a Spanish style.
Chef's tips
Do not rush roasting the potatoes – let them brown well on the edges for extra flavor and a pleasant crunch. If you are cooking for a crowd, use two trays so the potatoes roast instead of steaming. You can also roast the potatoes a bit earlier and warm them slightly before mixing with the rest of the ingredients.
How to serve
Serve slightly warm or at room temperature, not straight from the fridge – the flavors of the dressing and herbs will be more pronounced. It pairs well with grilled fish, roast chicken, or as part of a tapas-style spread with olives, cheeses and crusty bread.
Ingredients
- potatoes - 700 g
- green beans - 300 g
- onion - 1 piece
- olives - 60 g
- garlic - 1 clove
- lemon - 0.5 pieces
- olive oil - 4 tablespoons
- mustard - 1 teaspoon
- parsley chopped - 2 tablespoons
- salt
- black pepper ground
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If the skin is thin, do not peel them. Cut into bite-sized cubes, about 2 cm.
- Transfer the potatoes to the tray, drizzle with 2 tablespoons of olive oil, season with salt and mix well with your hands so each piece is lightly coated. Spread in a single layer.
- Roast the potatoes for 25–30 minutes, until soft inside and lightly browned on the edges. Halfway through baking, stir them with a spatula so they brown evenly.
- Meanwhile, trim the ends off the green beans. If the pods are long, cut them in half.
- Bring a pot of water with 1 teaspoon of salt to a boil. Add the beans and cook for 4–6 minutes, until tender but still slightly firm and bright green. Drain and immediately rinse with cold water to stop the cooking.
- Peel the red onion and slice into thin wedges. Slice the olives. Finely chop the parsley.
- In a small bowl, make the dressing: mix 2 tablespoons of olive oil, the juice from half a lemon, the mustard, finely grated or pressed garlic, a pinch of salt and pepper. Stir until the dressing slightly thickens.
- Let the roasted potatoes cool slightly for 5–10 minutes so they are not piping hot. Transfer to a large bowl, add the beans, onion, olives and parsley.
- Pour the dressing over everything and gently toss, ideally using a large spoon and fork so the potatoes do not fall apart. Taste and adjust with more salt or pepper if needed.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wyjmij na 15 minut, żeby nie była lodowato zimna, i ewentualnie skrop świeżą oliwą.
