Briny Kalamata olives and a vinegary feta cheese dressing make this potato salad extra delicious. It’s perfect as a side dish. Add some chicken or shrimp and it can even double as dinner. Jump to the Green Bean Potato Salad with Feta and Olives or read on to see our tips for making it.
How to Make a Potato and Green Bean Salad with Feta Vinaigrette
We love a big bowl of classic potato salad, but get just as excited with this simple salad of sliced potatoes, green beans, olives and a dressing made with feta cheese and sherry vinegar. For another mayo-free potato salad, take a look at our easy herb potato salad or try our easy green bean salad with crispy shallots!
We cook the potatoes whole then let them cool slightly and slice. For the green beans, we start with fresh and cook until crisp tender. Then to make the dressing, we whisk vinegar, olive oil, mustard and the lemon juice until creamy. Add the feta cheese, stir well then season with salt and pepper.
The real trick is to wait about 15 minutes before serving. In just 15 minutes the potatoes have a chance to soak up flavor from the dressing. The wait is worth it. This is perfect served as a side, but we usually enjoy it with some protein on top. Try baked chicken breast or some roasted shrimp.
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Green Bean Potato Salad with Feta and Olives
Briny Kalamata olives and a vinegary feta cheese dressing gives this potato and bean salad lots of flavor. This is perfect served as a side, but we usually enjoy it with some protein on top. Try baked chicken breast or some roasted shrimp.
You Will Need
1 pound small yellow or white potatoes
1 pound green beans, ends trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup pitted Kalamata olives, halved
1 tablespoon finely chopped spring onion
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
2 ounces feta cheese, crumbled
Salt and fresh black pepper
- Cook Potatoes and Beans
1Add potatoes to a pot and cover with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or you can easily pierce them with a fork.
2Meanwhile, fill a large bowl with cold water and ice. When the potatoes are done, transfer them to the ice bath. When cooled, remove potatoes from the water and slice into 1/2-inch rounds.
3Bring the water that potatoes were cooked in back to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Set up a second ice bath. Transfer green beans to ice bath.
- Make Salad
1Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.
2Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Add the feta cheese, stir well then season with salt and pepper. Pour over salad and toss to coat. Set the salad aside and wait 15 minutes before serving.
Adam and Joanne's Tips
- Sherry vinegar is made from Sherry (a fortified wine). It’s quite delicious and well rounded in flavor. If you are unable to find it, Champagne or red wine vinegar are good substitutes.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.