Fingerling Potato Salad with Lemon Balsamic Vinaigrette

Recipe Courtesy of: Amee Livingston
Prep10 minutes
Cook35 minutes
Total Time45 minutes
Course Side Dish
Variety Fav(s) Sunset Fingerlings™
Cook Type Oven, Stove Top
Dish Type Healthy, Salads
Season Spring, Summer


  • 24 oz. Tasteful Selections® potatoes, quartered
  • 16 oz. haricots verts green beans
  • 6 tbsp. extra virgin olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp. white balsamic vinegar
  • 1 tbsp. freshly squeezed lemon juice
  • ½ tsp. Dijon mustard
  • ½ tsp. lemon zest
  • ½ tsp. honey
  • 2 oz. feta cheese
  • Salt and pepper, to taste


  • Preheat oven to 400-degrees. Snap stem end off green beans, wash and pat dry. Place beans in a bowl and add 1 tbsp. olive oil and toss to coat. Set aside. Wash fingerling potatoes and pat dry. Slice into cubes and toss with 1 tablespoon of olive oil. Spread potatoes out onto a greased roasting pan and bake for 10 minutes. Stir potatoes and add green beans to the pan. Roast for 20 more minutes, until beans are crisp tender and potatoes are lightly golden and cooked through. Remove from oven and set aside to cool.
  • Heat 1 tablespoon of olive oil over medium heat and add shallots and garlic. Cook until shallots are translucent and soft, about 3-4 minutes. Pour shallots and garlic into a bowl and add balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon and honey. Whisk mixture until well blended. Place green beans and potatoes into a serving bowl and pour dressing mixture on top. Toss to coat and top with feta cheese. Serve room temperature.

Recipe Tips

For best results, use a good quality white balsamic vineagar