Potato Green Bean Salad

4.55 from 44 votes

Potato Green Bean Salad with Olives and Feta Cheese is a lovely Greek-inspired twist on traditional potato salad. Buttery Yukon Gold potatoes, crisp-tender green beans, red onion, feta cheese and Kalamata olives with a lively vinaigrette deliver a side dish with bright, bold flavor!

Prep Time20

Cook Time25

Total Time45

Course: Side Dishes - Salads

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salt
8 ounces young green beans or haricot verts, cut into 1 1/2 to 2-inch pieces
1 pound small Yukon Gold potatoes cut into 1/2-inch cubes
1/2 small red onion thinly sliced vertically
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 Cayenne pepper or freshly ground black pepper, to taste
1/2 cup pitted and halved Kalamata olives
1 cup crumbled Feta cheese (4 ounces)
Lemon slices for garnish
Chopped fresh parsley for garnish

Instructions

COOK THE GREEN BEANS: Prepare an ice bath. Bring a pot of generously salted water to a boil. Drop the green beans into the boiling water and cook for 1-2 minutes or until bright green and "crisp-tender." Drain and transfer to the ice bath to cool completely. Drain again. Blot dry on paper towels. Set aside.
COOK THE POTATOES: Place potatoes in a small pot with water to cover them. Add salt and bring to a boil. Cook the potatoes until they can be easily pierced with a paring knife, 12 to 15 minutes.
Meanwhile, whisk together the red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, cayenne (or black pepper) and salt to taste in a small bowl.
Drain the potatoes and transfer to a large mixing bowl.
Drizzle the potatoes with 1/4 cup of the vinaigrette and let cool to room temperature.
To the bowl with the cooled potatoes, add the green beans, thinly sliced red onion, olives and feta cheese. Gently toss them together. Add more dressing as desired.
Garnish with lemon slices and chopped fresh parsley.

Notes

You may not need ALL of the dressing, so add it as desired and as needed. If you have any left, drizzle it over fresh, crisp greens.

TIP:

Adding some of the vinaigrette to the warm potatoes does two things: Because the potatoes are most porous when warm, the vinaigrette flavors the potatoes, and it helps to cool them down.

MAKE AHEAD:

If serving later, toss potatoes with a small amount of the dressing and refrigerate until needed.
You may wish to keep the beans separate as the acid in the dressing can cause the green beans to change color to a more olive color.
Add remaining dressing just before serving.

Nutrition