Green Bean Potato Salad with Feta and Olives

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.

Green Bean Potato Salad Recipe with Feta and Olives

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!

How to Make a Potato and Green Bean Salad with Feta Vinaigrette

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.

Adding the dressing

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

  • PREP
  • COOK

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.

Makes 4 to 6 servings

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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 180 / Total Fat 10.7g / Saturated Fat 2.6g / Cholesterol 8.4mg / Sodium 188mg / Carbohydrate 18.8g / Dietary Fiber 4.4g / Total Sugars 3.9g / Protein 4.4g
AUTHOR:  Adam and Joanne Gallagher
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10 comments… Leave a Review
  • Niki November 10, 2021, 3:12 am

    This was absolutely delicious. One of the nicest recipes I’ve found on the web so far. I left out the olives as l don’t particularly like them and subbed 1tbsp apple cider and 1 tbsp balsamic vinegar for the red wine vinegar ‘cos that’s what I had, so it wasn’t as “pretty” as yours was. Made it and some coleslaw as sides for some smoked oven baked ribs and it was perfect.

  • Roberta July 3, 2021, 10:07 pm

    This looks and sounds delicious. Do you remove the skin on potatoes? I want to make this

    • Joanne November 24, 2021, 3:01 pm

      It’s up to you. I like leaving the skin on when I am working with thinner skinned potatoes like baby potatoes.

  • Margarita kuhlmann August 17, 2020, 5:03 pm

    Potatoe green bean absolutely delicious recipe, the dressing has an excellent flavor. I always look for your recipes when I want to make something special and I am always satisfied with the results, thank you.

  • Lyn Reasbeck July 25, 2020, 1:51 pm

    This is AMAZING! I had fresh green beans from my garden and wanted to use up some potatoes.
    You are my #1 go-to site to check for recipes and this is an all round the table hit.

  • Carole June 20, 2020, 7:22 pm

    Made this tonight, absolutely delicious. A new family favorite!

  • SMC June 11, 2019, 8:44 pm

    Very tasty. The green beans rock! I added about 1/2 teaspoon of olive oil to the dressing, which helped it to stick to the salad fixings better and added a little richness. Looking forward to tasting it tomorrow to see how the flavors set up on the leftovers over night.

  • Christine Karall December 16, 2016, 3:05 pm

    I love your website, it’s now my go-to!

    So many tasty options 🙂


  • Adamarie Kee November 26, 2013, 4:13 pm

    Gtreat! Love his one.

  • katie June 27, 2013, 7:31 pm

    Oh wow–I love the idea of making a potato salad “greek” and adding green beans to it! Perfect for the 4th of July!


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