Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.

Roast the potatoes in the oven for about 25-30 minutes until crispy and golden.

In a large pot, bring water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp.

Drain the green beans in a colander and rinse with cold water to stop the cooking process.

In a mixing bowl, combine the roasted potatoes, green beans, cherry tomatoes, and red onion.

In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss gently to combine.

Serve warm and enjoy!