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Baby Potato, Green Bean, and Tomato Salad

Updated: Aug 3, 2022

My Twist on a Classic Summer Side

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled with countless delicious and nutritious Sensational Summer Sides that you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).

Want to get the flavors that make this meal magical? They’re all available at!

Baby Potato, Green Bean, and Tomato Salad


  • 12 ounces green beans, snipped

  • 1/3 cup red wine vinegar

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 3 teaspoons P.S. Flavor!™ Creole Kitchen

  • 1/4 cup plus 2 tablespoons extra virgin olive oil

  • 1 pound baby gourmet potatoes

  • 1 pint grape tomatoes

  • 1/2 cup thinly sliced red onion

  • 8 ounces feta, crumbled

  • Fresh parsley leaves, for garnish


  1. Bring a large pot of salted water to a boil and cook the green beans until al dente, about 90 seconds. Shock in ice water, drain well and reserve.

  2. To make vinaigrette, whisk the vinegar, lemon juice, mustard, honey, and 1 teaspoon of Creole Kitchen. Slowly whisk in the 1⁄2 cup olive oil until emulsified.

  3. Place baking sheet pan in oven and preheat to 400º F. Wash and cut the baby potatoes in half. Toss the potatoes with 1 tablespoon olive oil and sprinkle with a teaspoon of Creole Kitchen. Add to heated sheet pan, and roast until golden brown in spots, tossing occasionally, about 15 minutes. Remove from oven and toss with a bit of vinaigrette. Repeat with grape tomatoes.

  4. Combine the roasted potatoes, roasted tomatoes, blanched green beans, sliced onion, and feta cheese. Toss with more of the vinaigrette, and then taste, adding additional Creole Kitchen, if needed.


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