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Preheat oven to 475 and line two baking sheets with parchment paper
Halve Yukon gold baby potatoes and add to one sheet, spray with olive oil cooking spray and season with salt, garlic powder, onion powder and rosemary
Bake potatoes until crispy, broil for 5 minutes at the end
Add green beans to the other sheet, break in half and season with same seasonings and coconut aminos
Bake green beans in the oven until fork tender and starting to crisp
Make ranch sauce by combining ⅓ cup plain Greek yogurt with ranch seasoning and milk to thin, adjust seasoning to taste and add dried chives and dill
In a large bowl combine baked potatoes, green beans, navy beans, diced green onions, freshly chopped dill and parsley
Drizzle ranch dressing on salad when ready to eat
Store in the fridge for up to 4 days