Roasted potato salad with radishes and green beans

By Wendy Andresen | Jun 13, 2019
Photo by: Wendy Andresen Pictured is a roasted potato salad with radishes and green beans.

What I especially like about this potato salad is the way the potatoes stay firm since they’re roasted to perfection rather than boiled down to mush. I like to use avocado oil for roasting at high temperature because it has the highest smoke point of any oil. The combination of vegetables in this salad might seem unlikely, but you have to trust me on this. The radishes seem to mellow out when combined with the dressing and other vegetables, and the capers add some welcome saltiness. The photo shows the radishes cut into chunks rather than slices, and I realized my mistake too late. Slices are better.


1 pound new potatoes, quartered
1 Tbsp. avocado oil
12 ounces radishes, sliced
2 cups cut green beans (fresh or frozen)
2 Tbsp. capers, drained
¼ cup walnut oil
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
½ to 1 tsp. salt
Freshly ground black pepper
2 Tbsp. sliced scallions, garlic chives, or chives


1.  Place quartered potatoes in a plastic bag (I save used cereal bags for just this purpose) and add avocado oil. Toss it all around until potatoes are completely coated with oil. Of course you could accomplish the same thing in a bowl, but then you’d have to wash it.
2.  Roast potatoes at 425 degrees for 15 minutes. Turn them and roast for another 10 minutes.
3.  Meanwhile, microwave green beans according to package directions if frozen or until tender if fresh.
4.  When potatoes are done, place them in a serving bowl along with the green beans and add the dressing.
5.  Dressing directions: Whisk together walnut oil, vinegar, mustard, salt and pepper. Stir in capers.
6.  Add sliced radishes just before serving to prevent color from bleeding. (I found out the hard way, as the photo shows.)
7.  Garnish with scallions, garlic chives, or chives.

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