Oxbow Farm & Conservation Center

Roasted potato and green bean salad

Roasted Potato and Green Bean Salad

In the recipe, there are a few guidelines for the amount of each ingredient but use your own judgement based on what you like and if the salad looks balanced.

This recipe was submitted by Culinary Fool in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.


  • Small or medium Yukon Gold or Russet potatoes – one medium or two or three small potatoes per person
  • Thinly sliced pancetta – thicker than prosciutto but a littler thinner than thick-sliced bacon, if possible. Ask your deli person to slice it for you. Or substitute a nice bacon. 1 – 2 slices per person.
  • Green beans, ends trimmed and cut into 2″ pieces
  • Spring onions, sliced into thin rounds
  • Eggs, cooked medium, peeled and left whole – see web link above, 1 per person
  • Several lettuce leaves, washed, dried and torn into 1″-2″ pieces
  • Mustard vinaigrette – recipe follows, or use your favorite
  • Salt and pepper to taste
  • Fresh dill for garnish

  • Cut the potatoes in 1″ cubes.  Add to pot, cover with cold water, add salt, bring to a boil and cook until starting to get soft but not completely tender.  Drain and let dry.  Toss the potatoes  with olive oil and roast on a baking pan in a 400°F oven for about 15 minutes or until tender on the inside and a little crispy on the outside.  Set aside to cool.

    Place the pancetta on a baking pan.  Bake in a 400°F oven for about 5 minutes, then turn and bake another 5 minutes.  You want the pancetta crispy but not blackened.  Adjust time based on the thickness of your slices.

    Bring a pot of salted water to a boil.  Add green beans and blanche for one minute.  Remove beans from water and plunge into a bowl of ice water to stop the cooking.  When cooled, remove beans from water and allow to air dry.

    Toss the lettuce with a little of the mustard vinaigrette and make a bed of lettuce on the serving plate.

    Mix the potatoes, onions and green beans. Toss with a little mustard vinaigrette and mound on top of the lettuce. Add salt and pepper to taste.

    Place the eggs on top of the potato and bean mixture, making sure to seat them so they won’t roll off.

    Place the pancetta crisps around the plate, standing some on edge.

    Garnish with pieces of fresh dill.

    Mustard Vinaigrette

    • 2 oz white wine vinegar
    • 1 Tbsp Dijon mustard
    • 3 oz olive oil
    • Salt and pepper to taste

    Whisk all ingredients together until thoroughly blended.