Warm Green Bean Salad with Crispy Potatoes & Feta
This warm green bean salad is one of those sides that works any time of year. With crispy roasted potatoes, Kalamata olives, and crumbled cheese, it’s savory, satisfying, and full of contrast. Naturally gluten-free and perfect alongside everything from roast chicken to grilled fish.
Servings: 6 servings
Calories: 360kcal
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 / 230°C. 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: Blanch green beans up to 3 days ahead. Potatoes are best fresh, but can be prepped 1 day ahead and recrisped in the oven.
- Dressing: Make up to 3 days in advance.
- Tip: Potatoes can be roasted without parboiling—cook until tender inside and crisp outside.
Nutrition
Calories: 360kcal | Carbohydrates: 30g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 7mg | Sodium: 704mg | Potassium: 699mg | Fiber: 6g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 42mg | Calcium: 109mg | Iron: 2mg
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