Name: Warm Green Bean Salad with Crispy Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ lbs Yukon gold potatoes, halved or quartered into ¾-1″ pieces; ½ tsp baking soda; 2 Tbsp extra virgin olive oil; 1 lb green beans, trimmed; ½ small red onion, thinly sliced; ⅓ cup Kalamata olives, pitted and halved; ⅓ cup Feta cheese, crumbled; Kosher salt; Freshly ground black pepper; ½ cup extra virgin olive oil; 1 medium lemon, juiced (about 2 Tbsp); 1 Tbsp fresh oregano, finely chopped; 1 Tbsp chives, thinly sliced, plus more for serving; 1 small clove garlic, finely chopped; 1 tsp honey; 1 tsp Kosher salt; ¼ tsp freshly ground black pepper

If you’re searching for a dish that balances vibrant vegetables, crispy golden potatoes, and a zippy homemade dressing, the Warm Green Bean Salad with Crispy Potatoes is about to become your new favorite. This chef-tested recipe transforms simple, everyday ingredients into an elevated side that’s equal parts comforting and fresh. The combination of tender green beans, ultra-crunchy potatoes, salty feta, and briny Kalamata olives—finished with a fragrant herby vinaigrette—makes every bite truly irresistible. Whether you serve it for a cozy family dinner or bring it to a potluck, this is one salad that always disappears fast!

Warm Green Bean Salad with Crispy Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Warm Green Bean Salad with Crispy Potatoes lies in its straightforward, honest ingredients. Each one has a purpose: the earthy potatoes for crunch, green beans for snap, feta for creaminess, and a punchy lemon dressing to bring it all together.

Yukon gold potatoes: These potatoes roast up beautifully golden and crispy without falling apart, perfect for getting that crave-worthy texture.
Baking soda: Just a little helps break down the potato surface for crispier edges when roasting.
Extra virgin olive oil: Both for roasting potatoes and as the base of the vibrant dressing.
Green beans: Choose fresh, snappy beans—they add a bright green color and satisfying crunch after a quick blanch.
Red onion: Thinly sliced for a subtle zing and a gorgeous pop of purple throughout the salad.
Kalamata olives: Their briny flavor brings big contrast and a little Mediterranean flair.
Feta cheese: Creamy, tangy crumbles that melt a bit in the warm salad—absolutely delicious!
Kosher salt & Black pepper: Essential for seasoning each component to perfection.
Lemon juice: Fresh-squeezed is key for a lively, bright vinaigrette.
Oregano & chives: These fresh herbs add an aromatic lift to the dressing; don’t skip them.
Garlic: Just a clove brings a gentle, savory bite to the dressing.
Honey: A touch of sweetness softens the sharpness of the lemon and balances the whole dish.

How to Make Warm Green Bean Salad with Crispy Potatoes

Step 1: Blanch the Green Beans

Start by bringing a large pot of water to a boil—having an ice bath ready is key for preserving that gorgeous green color. Drop in the beans and cook them for exactly three minutes. After that quick plunge into ice water, they’ll stay snappy and bright, never mushy or dull. This step creates green beans that stand up beautifully against the crispy potatoes.

Step 2: Parboil the Potatoes

While the green beans chill out in their ice bath, get those potatoes going! Boiling potato chunks with a bit of baking soda and salt gives their exteriors just the right texture to crisp up later. After draining, give the potatoes a good shake in the pot with the lid on. This “roughs up” the outsides, which is the trick to lots of extra crispy bits when they roast.

Step 3: Roast the Potatoes

Spread your parboiled, fluffed potatoes onto a rimmed sheet pan drizzled with olive oil. Don’t crowd the pan—a single layer with plenty of room guarantees crispy edges. Roast at high heat, flipping halfway for even browning. The house will smell amazing as they cook, getting perfectly golden and irresistibly crunchy.

Step 4: Make the Lemon-Herb Dressing

While potatoes roast, whip up the dressing. Simply shake or whisk together extra virgin olive oil, fresh lemon juice, chopped oregano and chives, garlic, honey, salt, and pepper. This dressing is lively and herbaceous, just what the warm vegetables need to sing. Let it sit for a few minutes to let the flavors mingle.

Step 5: Assemble the Warm Green Bean Salad with Crispy Potatoes

On a big platter, arrange the blanched green beans as a bed. Pile those hot, crispy potatoes right on top. Scatter over the onions, olives, and creamy feta, then finish by drizzling generously with the vinaigrette. A quick toss, a sprinkle of extra chives, and you have a stunning salad that’s ready to serve warm or at room temperature.

How to Serve Warm Green Bean Salad with Crispy Potatoes

Garnishes

A final shower of extra sliced chives, a few pinches of flaky sea salt, and maybe an extra squeeze of lemon are all you need to make the Warm Green Bean Salad with Crispy Potatoes pop. For a hint of heat, a sprinkle of chili flakes is also lovely.

Side Dishes

This salad stands on its own as a centerpiece, but it’s dreamy alongside simple roasted chicken, grilled salmon, or as part of a holiday spread. It brings enough flavor and personality to complement richer main dishes without overpowering them.

Creative Ways to Present

Try serving the Warm Green Bean Salad with Crispy Potatoes in a shallow, wide bowl so those vibrant colors and textures are visible. For parties, portion it into individual ramekins or on small plates drizzled with extra dressing. It’s also fantastic as a warm vegetarian main if you double up the recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Warm Green Bean Salad with Crispy Potatoes keeps surprisingly well! Transfer cooled salad to an airtight container and refrigerate for up to three days. The texture of the potatoes will soften a bit, but the flavors only get better.

Freezing

While it’s best enjoyed fresh, you can freeze the roasted potatoes separate from the green beans if needed. Freeze the potatoes in a single layer until solid, then transfer to a freezer bag. Green beans and fresh herbs are best kept out of the freezer, as their texture can change when thawed.

Reheating

To bring back the crispiness, reheat leftovers in a 400°F oven for about 10-15 minutes or until warmed through and potatoes are sizzling. Avoid microwaving if possible—an oven or toaster oven restores the best texture for both potatoes and beans.

FAQs

Can I make the Warm Green Bean Salad with Crispy Potatoes ahead of time?

You can! Blanch the green beans and make the dressing up to three days ahead. While the potatoes are crispiest fresh from the oven, you can parboil them in advance and roast just before serving, or reheat them in a hot oven to refresh the texture.

What type of potatoes work best?

Yukon golds are my favorite for this salad because they strike the perfect balance between creamy and crispy. You could substitute small red potatoes or even fingerlings if that’s what you have on hand.

Can I use jarred or canned green beans?

For the best flavor and texture, fresh green beans are recommended. Jarred or canned beans are usually too soft and won’t offer that satisfyingly snappy bite that defines this salad.

How do I make this salad dairy-free?

Simply omit the feta or swap in a vegan feta alternative. Everything else in the Warm Green Bean Salad with Crispy Potatoes is naturally dairy-free.

Is there a substitute for Kalamata olives?

If you’re not a fan of Kalamatas, try sliced Castelvetrano olives for a milder flavor, or leave them out altogether. Capers can also provide a briny note if you want to keep that flavor component.

Final Thoughts

Make a little extra the first time you whip up this Warm Green Bean Salad with Crispy Potatoes, because it’s the kind of dish people will want seconds of—guaranteed! It’s bright, hearty, and completely satisfying. Whether you serve it warm or at room temperature, this salad has a way of turning an everyday meal into something truly memorable. Roll up your sleeves and dive in; you’ll love every bite!