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Warm Green Bean Salad with Crispy Potatoes

A delightful combination of tender green beans, crispy potatoes, feta cheese, and a zesty dressing that elevates this warm salad to a must-try.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1.5 lbs Yukon gold potatoes (halved or quartered into ¾-1" pieces)
  • 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)
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
Additional Seasoning
  • ½ tsp baking soda For parboiling potatoes
  • Kosher salt to taste

Method
 

Preparation
  1. Blanch the green beans in boiling water for 3 minutes, then transfer to an ice bath.
  2. Parboil the potatoes with salt and baking soda for 10-12 minutes.
Cooking
  1. Preheat the oven to 450°F. Toss the potatoes with olive oil on a baking sheet and roast for 40 minutes, flipping once.
  2. While the potatoes are roasting, mix the dressing ingredients in a mason jar and shake well.
Assembly
  1. On a platter, layer the blanched green beans, crispy potatoes, red onion, olives, and feta.
  2. Drizzle with dressing and serve warm.

Notes

Serve warm or at room temperature. Plate it nicely with a sprinkle of fresh chives for added flavor.