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Potato and Green Bean Salad with Feta, Olives, and Lemon-Dijon Dressing Recipe

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4.1 from 1 review

A vibrant and tangy Potato and Green Bean Salad featuring tender baby potatoes, crisp green beans, briny olives and capers, fresh herbs, and crumbly feta cheese, all tossed in a bright lemon-Dijon dressing. This refreshing salad is perfect for warm-weather meals or as a make-ahead side dish.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

For the Salad:

  • 2 lbs baby potatoes or fingerling potatoes
  • 1 tablespoon kosher salt (for boiling water)
  • 1 lb green beans, halved
  • 1/2 cup feta cheese, crumbled
  • 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

  1. Cook the Potatoes: Place potatoes in a large saucepan and cover with cold water. Add kosher salt and bring to a low boil. Cook until potatoes are tender but not overdone, about 20 minutes. Test with a fork to ensure doneness. Remove potatoes with a slotted spoon and transfer to a cutting board to cool to room temperature.
  2. Cook the Green Beans: In the same boiling water, cook the halved green beans for 2 to 3 minutes until tender but still crisp. Immediately transfer green beans to an ice bath to stop cooking and preserve color and texture.
  3. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, minced shallot, lemon zest, lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey, and salt and pepper to taste until emulsified.
  4. Slice the Potatoes: Once cooled, slice the potatoes in half lengthwise using a sharp knife.
  5. Drain and Dry Beans: Remove green beans from the ice bath, drain well, and pat dry with a clean towel to avoid watery salad.
  6. Combine Salad Ingredients: In a large bowl, gently combine the sliced potatoes, green beans, crumbled feta, chopped dill, chopped kalamata olives, drained capers, and chopped parsley.
  7. Toss with Dressing: Pour the dressing over the salad and toss gently until everything is well coated. Adjust seasoning with kosher salt and black pepper to taste.
  8. Garnish and Serve: Garnish with extra fresh dill and feta cheese if desired. Serve chilled or at room temperature.

Notes

  • Make sure not to overcook the potatoes or green beans to keep the salad texture perfect.
  • Use an ice bath for green beans to maintain their bright color and crispness.
  • Can be prepared a few hours ahead and refrigerated, allowing flavors to meld.
  • Substitute honey with maple syrup for a vegan-friendly option.
  • Adjust seasoning carefully; feta, olives, and capers add saltiness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/potato-and-green-bean-salad-with-feta-olives-and-lemon-dijon-dressing-recipe/