Potato Green Bean Salad with Olives and Feta Cheese is a lovely Greek-inspired twist on traditional potato salad!
It’s potato salad season and how’s this for a beauty!
It’s also green bean season! Summer. Is. Here.
It’s becoming oppressively warm here in the South but we’re starting to pick some beautiful young green beans from our garden and my herb bed is becoming established. I’m excited about having fresh herbs again that don’t cost an arm and a leg for a measly sprig that had to be shipped in. Fresh instead of dried oregano happening, my friend!
Potatoes, except for sweet potatoes, are not something we can do here in the southern United States–at least we can’t. Clay soil prevents numerous root vegetables from becoming possibilities. Oh well. Beautiful small taters from regions with the capability to grow them are available any time of year. Sometimes you have to settle for what you CAN do.
So, let’s talk about this potato green bean salad.
Here, baby Yukon Gold potatoes, crisp young green beans, fresh oregano, Kalamata olives and yes…. feta cheese (because I have a feta fetish you know) combine for a lovely Greek-inspired twist on traditional potato salad.
When I make this salad, I like to place the red onion in a bowl, then place the hot, steaming potatoes into it and add some of the dressing to both soften the onions and flavor the potatoes.
As the potatoes cool, they drink in the flavorful dressing like a sponge. Mmwwaaahhhh!
Combine the remaining ingredients together and ….
…Yeah! We’re talking a wonderful, fresh, crunchy potato salad your guests are going to love and one you’ll be proud to serve all summer long!
The recipe for the dressing makes a lot. You may not need ALL of the dressing so add it as desired and as needed. Some folks like a wetter salad, some folks don’t. Toss it up however you please!
- 1/2 small red onion, thinly sliced vertically
- 8 ounces young green beans (or haricot verts), broked into 2-inch pieces
- 1 pound small Yukon Gold potatoes, cubed
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2/3 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
- Pinch of ground red pepper
- 1/2 cup pitted and halved Kalamata olives
- 1/2 cup crumbled Feta cheese
- Lemon slices, for garnish
- Place thinly sliced red onion in a large bowl.
- Prepare an ice bath. Bring a small pot of salted water. Cook the green beans for 30 seconds to 1 minute or until bright green. Drain and transfer to the ice bath. Pat dry with paper towels and set aside.
- Place potatoes in a small pot with salt and bring to a boil. Cook the potatoes until easily pierced with a knife.
- Meanwhile, whisk together the red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, ground red pepper and salt to taste in a small bowl.
- Drain the potatoes, add to bowl with onions, drizzle with 1/4 cup vinaigrette and let cool to room temperature.
- Add the green beans, olives, feta cheese and toss with more dressing as desired. Garnish with lemon slices.
If serving later, toss potatoes with a small amount of the dressing and refrigerate until needed. Add dressing just before serving.