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.
While I love a good mayo-based potato salad in the summertime with hard-cooked eggs and all, I also like to change my potato salads up. Potatoes and green beans always go so well together!
We're talking a wonderful, fresh, crunchy potato green bean 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!
Hope you enjoy!
More potato salads you'll love!
- Cool and Creamy Potato Salad
- Potato Artichoke Salad with Horseradish Dressing
- French-Style Potato Salad
Potato Green Bean Salad with Olives and Feta Cheese
Ingredients
- ½ small red onion - thinly sliced vertically
- Salt
- 8 ounces young green beans - or haricot verts, broked into 2-inch pieces
- 1 pound small Yukon Gold potatoes - cubed
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- ⅔ cup olive oil
- 3 cloves garlic - minced
- 2 tablespoons chopped fresh oregano
- Pinch Cayenne pepper
- ½ cup pitted and halved Kalamata olives
- ½ cup crumbled Feta cheese
- Lemon slices - for garnish
Instructions
- 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, cayenne and salt to taste in a small bowl.
- Drain the potatoes, add to bowl with onions, drizzle with ¼ 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.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Ann Davis-Rowe says
LOVED! We don’t do mayo, so this was the perfect combo of our fave German potato and Greek salads. We sautéed up the par-boiled potatoes and green beans for some char and also added some pickled peppers because we had the time and why not. Such a great base!
Carol says
Hi, Ann, Thanks so very much and so happy you enjoyed! Love the extra touches! Thanks again!
Diane Blanshan says
I liked the combination of potatoes, green beans, red onion was good. Next time I will add cherry tomatoes and make a different dressing.
Carol says
Thank you for your feedback!
Diane Blanshan says
My family is not fond of olives. I substituted garden ripe tomatoes. It worked for them. But the amount of dressing in the recipe is way too much. We prefer lightly dressed..not saturated. The amount used on the potatoes was plenty.
Carol says
Hi, Diane, Thanks so much for your feedback. Yes, people like their salads dressed differently--some more dressing, others less, which is why I say to "add more dressing as desired." Thanks so much!!
MAGGIE says
she even tells you in the introduction that it makes a lot of dressing and you won't need it all!!!!! did you read it???
Julie Paquette says
Nice change for a salad, very good. Everyone enjoyed it! Great recipe …..Thank you.
Carol says
Hi, Julie, Thanks so very much and you're welcome! Glad you and everyone enjoyed!!
Kylee says
Made this yesterday for my family on Memorial Day. SO GOOD. It's such a great twist on an old favorite.
Carol says
Thanks so much, Kylee! Glad everyone enjoyed!
Cooking with Carbs says
This is exactly the kind of dish I need right now. I've been having more salads at lunch but they aren't filling enough. This looks satisfying and delicious. Thank you!
Anonymous says