Fingerling Potato Salad with Lemon Balsamic Vinaigrette  

Recipe Courtesy of: Amee Livingston

Prep Time: 10 min | Cook Time: 35 min | Serves: 4-6


  • 24 oz. Tasteful Selections® potatoes, quartered (Recipe favorite: Sunset Fingerlings)
  • 16 oz. haricots verts green beans
  • 6 tbsp. extra virgin olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp. good quality 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 the 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.

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