Description
A delightful Warm Green Bean Salad with Crispy Potatoes recipe that combines tender green beans with crispy roasted Yukon gold potatoes, tangy Kalamata olives, and creamy Feta cheese, all tossed in a zesty homemade dressing. Perfect as a side dish or a light main course.
Ingredients
For the potatoes:
- 1½ lbs Yukon gold potatoes, halved or quartered into ¾–1” pieces
- ½ tsp baking soda
- 2 Tbsp extra virgin olive oil
For the salad:
- 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
For the dressing:
- 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
Instructions
- Blanch the green beans: Preheat oven to 450°F. Boil water and blanch beans for 3 mins, then transfer to ice bath.
- Parboil the potatoes: Boil potatoes with salt and baking soda for 10-12 mins, then shake in pot.
- Roast the potatoes: Drizzle oil on a baking sheet, spread potatoes, roast for 40 mins.
- Make the dressing: Combine all dressing ingredients in a jar, shake well.
- Assemble the salad: Place green beans on a platter, top with potatoes, onion, olives, Feta. Drizzle dressing on top.
Notes
- String beans can be blanched up to 3 days ahead.
- Potatoes can be prepped a day ahead and reheated to crisp.
- Dressing can be made up to 3 days ahead.
- Potatoes can be roasted without parboiling, adjusting cooking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad, Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5g
- Sodium: 704mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 7mg
