Why You’ll Love This Recipe
If you’re hunting for a fresh side that brings flavor and texture to the table, look no further! This Warm Green Bean Salad with Crispy Potatoes hits all the right notes. Picture this: tender green beans mingling with perfectly roasted potatoes, fuzzy feta, and a zesty dressing. Isn’t that a combo you’d want to dive into? 🙌
You get a delightful crunch from the crispy potatoes while the olives and red onion add a punch of style and flavor. It’s not just a salad; it’s a full-on affair! Whether you’re serving it for a weekday dinner or a fancy brunch, it’s bound to impress.
How to Make Warm Green Bean Salad with Crispy Potatoes
Alright, let’s roll up our sleeves and make this thing. Trust me, it’s easier than it sounds, and you’ll feel like a total kitchen superstar by the end. 🦸♂️
Blanch the Green Beans: First, get that pot of water boiling. It should be rolling faster than a toddler after a candy binge. Submerge your green beans in there for exactly 3 minutes, then dunk them in an ice bath.
Parboil the Potatoes: Bring that pot back to a boil, toss in some salt and baking soda, and let the potatoes hang out for about 10-12 minutes. Shake them up a bit afterward. You want them nice and fluffy!
Roast Those Potatoes: Get your oven roaring at 450°F. Drizzle some olive oil on a baking sheet and toss the potatoes in. Spread them out and roast for about 40 minutes, flipping once. Crispy perfection awaits!
Make the Dressing: While the potatoes are getting all crispy, mix up your dressing ingredients in a mason jar. Shake, shake, shake! Or whisk if you’re feeling fancy.
Assemble the Salad: Grab your platter, lay down those blanched green beans, pile on the crispy potatoes, and sprinkle with onion, olives, and feta. Drizzle with your dressing and voilà! Serve while it’s warm, and try not to eat the whole platter in one go! 😋
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, any variety)
- ½ small red onion (thinly sliced into half moons, about ¼ cup)
- ⅓ cup Kalamata olives (pitted and halved)
- ⅓ cup Feta cheese (crumbled)
- Kosher salt to taste
- 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
How to Serve Warm Green Bean Salad with Crispy Potatoes
This salad is super versatile! You can serve it warm or at room temperature, making it a great choice for gatherings. If you want to impress, plate it nicely with a sprinkle of fresh chives on top. Not only does it look cute, but it also adds an extra blast of flavor. Think of it as the accessory to your outfit—necessary and fabulous!
How to Store Warm Green Bean Salad with Crispy Potatoes
If you have leftovers (seriously, who are you?), just pop the salad in an airtight container and keep it in the fridge. It will stay fresh for about 2-3 days. Just a heads up: the potatoes might lose some of their crispiness when stored. You can reheat them in the oven to get that crunch back!
Tips to Make Warm Green Bean Salad with Crispy Potatoes
- Don’t skip the ice bath for the green beans! This keeps them vibrant and crisp, which is exactly what you want.
- If you want more protein, add some grilled chicken or chickpeas to the salad.
- Feel free to swap the feta for goat cheese if you’re feeling adventurous. #Cheeselife
Variations
- Add nuts: Toss in some toasted almonds or walnuts for an extra crunch.
- Switch up the veggies: Zucchini or bell peppers could also make great additions!
- Spices and herbs: Experiment with adding red chili flakes or dill for a twist.
FAQs
1. Can I prepare this salad in advance?
Absolutely! You can blanch the green beans and parboil the potatoes ahead of time. Just assemble everything right before serving.
2. What if I dislike olives?
No problem! You can omit the olives or replace them with something else, like sun-dried tomatoes or artichoke hearts.
3. Can this salad be made vegan?
Yep! Just swap out the feta cheese for a plant-based alternative, and you’re all set.
There you go! Your guide to making a fantastic Warm Green Bean Salad with Crispy Potatoes. Enjoy your culinary journey and happy eating! 🥗✨
Warm Green Bean Salad with Crispy Potatoes
Ingredients
Method
- Blanch the green beans in boiling water for 3 minutes, then transfer to an ice bath.
- Parboil the potatoes with salt and baking soda for 10-12 minutes.
- Preheat the oven to 450°F. Toss the potatoes with olive oil on a baking sheet and roast for 40 minutes, flipping once.
- While the potatoes are roasting, mix the dressing ingredients in a mason jar and shake well.
- On a platter, layer the blanched green beans, crispy potatoes, red onion, olives, and feta.
- Drizzle with dressing and serve warm.