4.5 from 6 votes
Potato and Green Bean Salad
A fresh, flavorful potato salad with green beans, olives, capers, herbs, and feta, tossed in a zesty lemon-Dijon dressing. Perfect for warm-weather meals and make-ahead sides.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8
Calories: 272 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
For the salad:
- 2 lbs baby potatoes or fingerling potatoes
- 1 tablespoon kosher salt, for the boiling water
- 1 lb green beans halved
- 1/2 cup feta cheese
- 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
- Place potatoes in a large saucepan and cover with cold water and add the salt. Bring to a low boil until potatoes are tender, but not overdone, about 20 minutes. They are ready when they can be easily pierced with a fork. Remove the potatoes with a slotted spoon and place them on a cutting board to cool to room temperature.
- Cook the green beans in the same water for 2 to 3 minutes or until tender, but still crisp. Immediately transfer the beans to an ice bath to stop the cooking.
- To make the dressing, combine the olive oil, shallot, lemon zest, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper in small bowl or jar. Whisk together.
- Use a sharp knife to slice the potatoes in half lengthwise.
- Drain the green beans and pat dry with a clean towel.
- In a large bowl, combine the potatoes, green beans, feta, dill, olives, capers, and parsley to the large bowl.
- Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Garnish with extra dill and feta cheese. Serve.
Cup of Yum
Notes
- How to Store: Place the potato and green bean salad in an airtight container and refrigerate for up to 3 days. The flavors actually improve as it sits, so it’s perfect for make-ahead meals or leftovers. Just give it a quick toss before serving!
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
8mg
(3%)
Sodium
1245mg
(52%)
Potassium
649mg
(19%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
741IU
(15%)
Vitamin C
35mg
(39%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 8mg | 3% |
| Sodium | 1245mg | 52% |
| Potassium | 649mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 741IU | 15% |
| Vitamin C | 35mg | 39% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.