A Salad That’s Hearty and Full Of Flavor!
I am always looking for more elevated, restaurant-worthy side dishes that are packed with flavor, and this warm green bean salad with potatoes, olives, and feta cheese checks all the boxes!
It has great texture, comes together with minimal prep, and pairs well with a variety of entrées. My crispy pecan-crusted chicken cutlets or a perfectly cooked filet mignon would be amazing. (If you’re looking for a potato salad geared more towards a summer cookout, you might like this French potato salad without mayonnaise).
Ingredient Highlights
There are just 5 main ingredients that you can customize to your liking.
- Fresh green beans: Traditional or haricots verts (French green beans)
- Potatoes: I recommend Yukon gold potatoes, as they get crisp exteriors (baking soda helps with this!) with almost a creamy-like center when roasted. Whichever variety you use, make sure they’re cut into uniform sized pieces.
- Onion: Thinly sliced raw red onion or pickled red onions for crunch. Use scallions if you want!
- Kalamata olives, or really any olives you love.
- Feta cheese, though recently (in 2025) I tested this recipe with goat cheese and wow was it delicious!
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The Best Way To Cook Green Beans For Salad
I like to blanch the string beans in boiling water for 3 minutes, then transfer to an ice bath — I do this with green beans almondine too! This helps to keep the green beans crisp and also to retain their vibrant green color.
You can steam or roast them if you like! Just don’t overcook them. Their crisp-tender texture is part of why I love this warm salad so much!
Pro Tip
Get the timing just right!
Instead of boiling water twice, blanch the string beans first, remove with tongs, then return the water to a boil for the potatoes. You can use the boiling water a second time, but you’ll want to cook the string beans first.
Serving Suggestions
This is a great vegetarian main, though it can be served as a hearty side dish alongside meats, poultry, or seafood. It’s especially delicious when served with similar flavors (think anything with olives or feta) like these tender, juicy lemon oregano chicken meatballs or spinach and feta-stuffed chicken breasts.
Frozen Green Beans
If you’re planning to use frozen string beans, the only change you’ll need to make is to add 1-2 minutes to the cook time. Remember, the goal is for the beans to be crisp-tender.
For more green bean recipes, try my garlicky blistered haricots verts, this easy Thai curry with pan-seared scallops and string beans, or this hearty salad with roast chicken. All so good!
There’s a reason this easy, flavorful French bean salad is so wildly popular! It’s truly hard to beat. If you give it a try, please be sure to leave your feedback below with a ⭐️⭐️⭐️⭐️⭐️ rating and review — I read each and every comment and am thrilled when you succeed in the kitchen.
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Warm Green Bean Salad with Crispy Potatoes
Video
Equipment
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
- Freshly ground black pepper
For the salad 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
Instructions
- Blanch the green beans. Preheat an oven to 450°F. Bring a large pot of water (at least 2-3 quarts) to a rapid boil. Submerge the string beans into the boiling water. Cook for exactly 3 minutes, then transfer to a prepared ice bath. Cool for 5 minutes before draining. (Can be prepared 1 day in advance, then refrigerated.)
- Parboil the potatoes. Return the large pot of water to a rapid boil. Add 1 Tbsp Kosher salt and ½ tsp baking soda. Carefully add the potatoes, then cook for 10-12 minutes. Drain, then return the potatoes to the warm pot, seal with a lid, then hold in place with pot holders and shake vigorously for 15-20 seconds.
- Roast the potatoes. Drizzle 2 Tbsp olive oil on a rimmed baking sheet, then pour the potatoes on top. Use your hands or a spatula to spread into a single even layer. Cook for 40 minutes, flipping the potatoes once halfway through cook time.
- Make the dressing. While the potatoes cook, make the dressing. Combine ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp chopped oregano, 1 Tbsp thinly sliced chives, 1 clove chopped garlic, 1 tsp honey, 1 tsp Kosher salt, and ¼ tsp black pepper in a mason jar. Seal tightly, then shake until well mixed. Alternatively, you can whisk dressing ingredients together in a small bowl.
- Assemble the green bean salad. When ready, place blanched green beans on a large platter. Top with crispy potatoes, ¼ cup thinly sliced red onion, ⅓ cup halved Kalamata olives, and ⅓ cup feta cheese. Drizzle the dressing on top, then serve immediately with additional chives, if desired. Can be enjoyed warm or room temperature.
Notes
- Make ahead: string beans can be blanched up to 3 days in advance. Potatoes are best (and crispiest) fresh out of the oven, but can be prepped a day in advance, then reheated in an oven until warm and crisp.
- Dressing can be made up to 3 days in advance.
- If preferred, you can roast the potatoes without parboiling. Check for doneness and cook until tender in the center with crisp exteriors.
This was an unexpected pairing for me, and a very welcome inspiration in dull January. The potato-cooking directions gave the cook a bunch of crispy bits for a snack as a bonus. I pickled some shallots and used boring black olives because it’s what I had and it was still a gorgeous, gorgeous side.
Sounds absolutely perfect, Alisa! Thanks for the feedback! xo, Ari
Made this for Easter with a smoked brisket and coconut cake. Everyone loved it! A nice difference from the traditional Easter fare, but so delicious!
So glad you enjoyed it, Libby! xo, Ari
We always have a bumper crop of green beans this time of year, and I feel royally uninspired. This recipe is a game changer. Delicious. Going in my recipe binder for years to come.
Yesss! I love the combination of ingredients here! xo, Ari
Me and the wife LOVED this. I can’t wait to make it again. So simple, such bright flavors.
Agree, it’s simple, but so flavorful! Thanks, Elizabeth! xo, Ari
Delicious and complete side dish
Thanks, Sally! Love this easy green bean salad! xo, Ari
Simple but very tasty dish, will do this again. I used dried oregano in the dressing, it worked great. I had fish fingers with it – delicious!
Sounds wonderful! Thanks, Sharon! xo, Ari
This was a HUGE hit with our dinner guests, can’t wait to make it again!
Absolutely glorious! Thank you for sharing (and can I get an invite to the next dinner party?). The salad dressing makes it! xo, Ari
Silly question maybe but if the green beans are blanched the day before, should they be reheated before assembling, and if so, how? Thanks!
No silly questions! If you’re thinking it, someone else is too. You could go either way with pre-blanched string beans. Personally, I would leave them cold or room temperature (not reheating them), but use warm potatoes. If you want the entire thing hot, I’d simply bring a large pot of water to a simmer, then place the beans in there for about 15-20 seconds until warm again, then drain. You could, of course, microwave them in 30 second intervals if you prefer, but they’re more likely to overcook that way.
Enjoy and let me know what you think! Cheers, Ari
Thank you for this great recipe suggestion. I will admit I was short some herbs so I changed them. Added oregano, dry, and fresh dill and parsley. I also added chickpeas and they are so delish roasted. A real keeper! No cornstarch but the potatoes roasted well.
Ok this looks absolutely fantastic, Joanne! Thanks for sharing! xo, Ari
Great recipe I love potatoes and my husband loves green beans. Great combo. Will definitely make again.
Thanks, Lisette! I love how filling this salad is. So glad you both enjoyed it too. xo, Ari
hi i just love your recipes i dont know if it is me or your site but i have trouble printing them. i have to go into your newsletter and get tthere. any ideas and thanks
Hi Amy! Thanks for the feedback and sorry to hear you’re having an issue. At the top of every recipe page is a button labeled, “JUMP TO RECIPE” — if you click on that, it will bypass the blog post and bring you straight to the recipe card. Once there, you simply need to click “PRINT RECIPE” on the upper right hand side. You can customize what prints from that page (photo, notes, etc.), but I try to keep it simple. Hope this helps! Best, Ari
Thank you. I really love this recipe. I made it as is the first time, but grilling the veggies. The second time I made the veggies as written, but added roasted zucchini that I had to use. I also added parsley and basil to the vinaigrette and left out the honey, and used red wine vinegar and Dijon. I know – not exactly your recipe but inspired by yours. 🙃I’ll go back to the grilling when it’s not rainy outside.
It’s incredibly versatile! Your substitutions and addition sound delicious. Thanks, Alyson! Cheers, Ari