Roasted potato green bean salad with basil buttermilk dressing…A hearty side salad that is perfect for summertime (or anytime of the year)!

15 mins
40 mins


  • Medium saucepan
  • Medium bowl
  • Blender


  • 1 package any flavor Roast or Grill Ready Little Potatoes
  • 2 Tbsp olive oil
  • 8 oz green beans, trimmed and cut into 1 1/2-inch pieces
  • 6 cups spring lettuce mix
  • 1 cup cherry tomatoes, halved


  • 1/4 cup low-fat buttermilk, shaken
  • 1/4 cup plain non-fat Greek yogurt
  • 12 large basil leaves
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 1/2 tsp agave nectar or honey
  • 1/8 tsp salt


  • Step 1

    Preheat the oven to 450 °F.

  • Step 2

    Prepare the potatoes according to package directions: Remove and discard the cardboard and plastic film. Mix the potatoes with the olive oil and enclosed seasoning package. Cook until the potatoes are tender, 30 to 40 minutes.

  • Step 3

    Let the potatoes rest until cool enough to handle and cut each in half with a sharp knife.

  • Step 4

    Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water.

  • Step 5

    Add the green beans to the boiling water and cook until the green beans are just tender, 1 to 2 minutes. Drain and immediately plunge into the ice water.

  • Step 6

    In a large serving bowl, combine the potatoes, green beans, spring lettuce mix and tomatoes.

  • Step 7

    Toss the salad with the dressing. Serve.

  • Step 8

    For the dressing, in a blender, combine the buttermilk, yogurt, basil leaves, Dijon mustard, garlic, agave nectar (or honey) and salt. Blend until smooth.

  • Step 9

    Serve up this salad with a cut up rotisserie chicken, some quickly cooked pork chops or even eggs, cooked your favorite way.