Go Back
–+ servings
Overhead shot of large mixing bowl filled with lemony potato and green bean salad topped with crumbled feta.
Print Recipe Add to Collection
No ratings yet

Potato and Green Bean Salad

This is potato salad all grown up. Warm, lemony fingerling potatoes tossed with crisp tender green beans, Kalamata olives, crumbles of feta, and a punchy herb vinaigrette. Perfect for BBQs, Sunday suppers, or just eating straight from the bowl while standing at the counter.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch, Salad
Cuisine: American
Keyword: german potato salad recipe, potato and green bean salad
Servings: 8
Calories: 183kcal
Author: Joanna Cismaru

Ingredients

  • 2½ pounds small fingerling potatoes halved lengthwise
  • 1 pound green beans trimmed and halved
  • 2 shallots thinly sliced
  • 1 large garlic clove grated
  • zest and juice of 1 lemon
  • 1 tablespoon white wine vinegar or champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional, balances the acidity
  • ½ cup extra-virgin olive oil
  • ½ cup feta cheese crumbled
  • ½ cup Kalamata olives halved
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh basil chopped, optional, but so good
  • salt & freshly cracked black pepper to taste
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until just fork-tender, about 12–15 minutes. Use a slotted spoon to transfer to a large bowl.
    process shots showing how to make potato and green bean salad.
  • In the same pot, add green beans and cook just until bright green and crisp-tender, about 2 minutes. Drain and immediately plunge into ice water to stop the cooking. Drain well.
    process shots showing how to make potato and green bean salad.
  • In a small bowl or jar, whisk together lemon zest and juice, garlic, shallots, vinegar, Dijon, honey, and olive oil. Season with a good pinch of salt and plenty of black pepper.
    process shots showing how to make potato and green bean salad.
  • While potatoes are still warm, pour half of the vinaigrette over them and toss gently to coat. Add green beans, olives, parsley, dill, and basil. Toss again with remaining vinaigrette.
    process shots showing how to make potato and green bean salad.
  • Crumble feta over the top just before serving. Taste and adjust seasoning with more lemon, salt, or pepper as needed. Serve slightly warm or at room temperature.
    process shots showing how to make potato and green bean salad.

Notes

  1. Potatoes: Fingerlings hold their shape nicely, but baby Yukon golds or red potatoes are great too. Cut them evenly so they cook at the same rate.
  2. Dressing: Toss the potatoes with the vinaigrette while they are still warm so they really soak up the flavor.
  3. Herbs: Fresh dill, parsley, and basil bring this salad to life. Skip the dried stuff here if you can.
  4. Make-Ahead Tip: Cook the potatoes and green beans ahead of time, store separately, and toss with the dressing right before serving.
  5. Feta: Crumble it over the top just before serving so it stays fresh and creamy.
  6. Serving Temp: This salad is best slightly warm or at room temperature which makes it perfect for BBQs and potlucks.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 1mg
QR Code linking back to recipe