Potato, Radish & Green Bean Salad with Lemon-Basil Vinaigrette

Think of this as a modern (and much healthier!) take on a traditional potato salad. No mayo in sight, just a tangy homemade lemon and fresh basil vinaigrette to dress the salad’s components.  What are the salad’s components you ask? Roasted potatoes, green beans, fresh radishes and sliced, fresh fennel.  I like the combo here of the warm, cooked veggies mixed with the raw, crunchy vegetables; the combination adds texture and originality to your dinner plate.

(To view this recipe, click on the blue title of the blog post above*)

Potato, Radish & Green Bean Salad with Lemon-Basil Vinaigrette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Side dish


  • 4 red or smaller Yukon gold potatoes, cut into 1-inch wedges
  • 8 oz. green beans, cut into 1-inch pieces
  • olive oil
  • salt and pepper
  • 1 cup radishes, quartered
  • 1 head of fennel, stems and fronds removed, bulb halved and thinly sliced
  • Grated or shredded Parmesan cheese, for serving (optional)
  • For the vinaigrette:
  • zest of 1 lemon
  • juice of 2 lemons
  • 1 1/2 teaspoons Dijon mustard
  • pinch of crushed red pepper flakes
  • 1/4 cup quality olive oil
  • 2 Tablespoons chopped, fresh basil


  1. Preheat the oven to 375 degrees. Spray parchment-lined baking sheet with olive oil spray. Arrange the cut potatoes and green beans on the baking sheet; drizzle with 1 Tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the preheated oven for 20-25 minutes, or until the potatoes are knife-tender.
  2. Toss the roasted veggies with the quartered radishes and the sliced fennel.
  3. Combine the vinaigrette ingredients into a Ball jar; tighten the lid and shake until emulsified. Season the dressing with salt and pepper to taste.
  4. Drizzle the vinaigrette over the salad; serve with a light dusting of Parmesan cheese, if desired.

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