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Green Bean and Potato Salad with Feta and Fresh Herbs Recipe

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4.3 from 10 reviews

A vibrant and fresh Green Bean and Potato Salad combining tender baby potatoes, crisp green beans, juicy cherry tomatoes, Kalamata olives, and a zesty lemon-garlic dressing. Finished with fresh herbs and optional crumbled feta cheese, this salad is perfect served warm or at room temperature as a healthy side dish.

Ingredients

Vegetables and Herbs

  • 1.5 lbs baby potatoes, halved (24 oz / 680 grams)
  • 10 oz green beans, trimmed (280 grams)
  • ¼ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ⅓ cup fresh parsley, chopped
  • 2 tablespoons fresh dill or oregano, chopped

Olives and Cheese

  • ½ cup Kalamata olives, pitted (2.5 oz / 75 grams)
  • 3 oz feta cheese, crumbled (optional) (85 grams)

Dressing

  • ¼ cup olive oil (2 fl oz / 60 ml)
  • 3 cloves garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions

  1. Cook baby potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes until fork-tender. Be careful not to overcook as the potatoes need to hold their shape. Drain and let them cool slightly; leaving them warm is ideal for the next step.
  2. Blanch green beans: Using the same pot of boiling salted water, blanch the trimmed green beans for 2–3 minutes until they are just tender and bright green. Drain immediately and rinse under cold water to halt the cooking process and preserve their vibrant color.
  3. Heat olive oil and add minced garlic: In a small saucepan, heat the olive oil over medium heat. Add the finely minced garlic and cook for 30 to 60 seconds until fragrant, taking care not to let the garlic brown to avoid bitterness.
  4. Make the dressing: Remove the saucepan from heat. Stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and black pepper to combine into a flavorful dressing.
  5. Toss potatoes and green beans: Place the still-warm baby potatoes and cooled green beans in a large mixing bowl. Pour most of the dressing over and toss gently to coat, allowing the potatoes to absorb the flavorful dressing.
  6. Add remaining ingredients and toss again: Add the cherry tomatoes, thinly sliced red onion, Kalamata olives, and fresh chopped herbs to the bowl. Toss everything again gently, drizzling over any remaining dressing to ensure all ingredients are well-coated.
  7. Top and serve: Sprinkle the optional crumbled feta cheese and extra fresh herbs over the top as a garnish. Serve the salad warm or at room temperature for best flavor and texture.

Notes

  • Do not overcook the potatoes; they should remain firm enough to hold their shape in the salad.
  • Rinsing the green beans in cold water after blanching stops the cooking and preserves their color and crunch.
  • The garlic should be cooked just until fragrant to avoid any burnt or bitter taste in the dressing.
  • The salad tastes best if served warm or at room temperature, allowing flavors to meld.
  • Feta cheese is optional, omit for a dairy-free version.

Find it online: https://miracooking.com/green-bean-and-potato-salad-with-feta-and-fresh-herbs-recipe/