Potato and Green Bean Salad

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Recipe from Two Peas and Their Pod

A fresh, flavorful potato salad with green beans, olives, capers, herbs, and feta, tossed in a zesty lemon-Dijon dressing. Perfect for warm-weather meals and make-ahead sides.

Prep Time10

Cook Time25

Total Time35

Course: Salad, Side Dish

Cuisine: American

Keyword: green beans, potatoes

Servings:

Calories: 272kcal

Ingredients

For the salad:

2 lbs baby potatoes or fingerling potatoes
1 tablespoon kosher salt, for the boiling water
1 lb green beans halved
1/2 cup feta cheese
1/3 cup chopped fresh dill
1/3 cup chopped kalamata olives
1/4 cup capers, drained
3 tablespoons chopped parsley
Kosher salt and black pepper, to taste

For the dressing:

1/2 cup olive oil
1 shallot, minced
Zest of 1 small lemon
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 large garlic clove, minced
1 tablespoon honey or maple syrup
Kosher salt and pepper, to taste

Instructions

Place potatoes in a large saucepan and cover with cold water and add the salt. Bring to a low boil until potatoes are tender, but not overdone, about 20 minutes. They are ready when they can be easily pierced with a fork. Remove the potatoes with a slotted spoon and place them on a cutting board to cool to room temperature.
Cook the green beans in the same water for 2 to 3 minutes or until tender, but still crisp. Immediately transfer the beans to an ice bath to stop the cooking.
To make the dressing, combine the olive oil, shallot, lemon zest, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper in small bowl or jar. Whisk together.
Use a sharp knife to slice the potatoes in half lengthwise.
Drain the green beans and pat dry with a clean towel.
In a large bowl, combine the potatoes, green beans, feta, dill, olives, capers, and parsley to the large bowl.
Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Garnish with extra dill and feta cheese. Serve.

Notes

How to Store: Place the potato and green bean salad in an airtight container and refrigerate for up to 3 days. The flavors actually improve as it sits, so it’s perfect for make-ahead meals or leftovers. Just give it a quick toss before serving!

Nutrition