Print

Potato and Green Bean Salad with Feta, Dill, and Lemon Vinaigrette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

A vibrant and refreshing Potato and Green Bean Salad combining tender baby potatoes and crisp green beans with a tangy, flavorful dressing. Enhanced with feta cheese, fresh herbs, and briny capers and olives, this salad is perfect as a side dish or light meal.

Ingredients

Vegetables and Herbs

  • 2 lbs baby potatoes or fingerling potatoes
  • 1 lb green beans, halved
  • 1/3 cup chopped fresh dill
  • 3 tablespoons chopped parsley
  • Zest of 1 small lemon
  • 1 shallot, minced
  • 1 large garlic clove, minced

Cheese and Preserved Ingredients

  • 1/2 cup feta cheese
  • 1/3 cup chopped kalamata olives
  • 1/4 cup capers, drained

Pantry and Seasonings

  • 1 tablespoon kosher salt (for boiling water)
  • Kosher salt and black pepper, to taste
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey or maple syrup

Instructions

  1. Boil Potatoes: Place the baby potatoes in a large saucepan and cover them with cold water. Add 1 tablespoon kosher salt to the water. Bring to a gentle boil and cook the potatoes until tender but not overdone, about 20 minutes. Test by piercing with a fork; they should slide off easily. Remove with a slotted spoon and let cool on a cutting board to room temperature.
  2. Cook Green Beans: Using the same boiling water, cook the halved green beans for 2 to 3 minutes until they are tender yet still crisp. Immediately transfer the beans to an ice bath to halt cooking and preserve bright color. Drain well and pat dry with a clean towel.
  3. Make Dressing: In a small bowl or jar, whisk together olive oil, minced shallot, lemon zest, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper until well combined and emulsified.
  4. Prepare Potatoes: Once cooled, slice the potatoes lengthwise in half using a sharp knife to create manageable pieces for the salad.
  5. Combine Ingredients: In a large mixing bowl, combine the halved potatoes, drained green beans, crumbled feta cheese, chopped fresh dill, chopped kalamata olives, drained capers, and chopped parsley.
  6. Toss Salad: Pour the prepared dressing over the combined ingredients in the bowl. Toss gently but thoroughly to coat all components evenly. Taste and adjust seasoning with additional kosher salt and black pepper as necessary.
  7. Serve: Garnish the salad with extra fresh dill and crumbled feta cheese if desired. Serve immediately or chilled for a refreshing side dish.

Notes

  • This salad can be made a few hours in advance to allow flavors to meld; keep refrigerated until serving.
  • Baby or fingerling potatoes are preferred for their tender skin and texture, but you can substitute with small Yukon Gold potatoes if needed.
  • Use fresh lemon juice for the best brightness and avoid bottled lemon juice.
  • For a vegan version, omit the feta cheese or use a plant-based alternative and substitute honey with maple syrup.
  • If capers or kalamata olives are too salty, rinse lightly to reduce saltiness before adding.
  • To speed up cooling potatoes, spread them out on a baking sheet after boiling.

Find it online: https://recipeplenty.com/potato-and-green-bean-salad-with-feta-dill-and-lemon-vinaigrette-recipe/