If you’re searching for a vibrant, satisfying dish that perfectly balances fresh veggies with golden, crunchy potatoes, the Warm Green Bean Salad with Crispy Potatoes Recipe is an absolute must-try. This salad brings together tender blanched green beans and perfectly roasted Yukon gold potatoes, all tossed in a flavorful, tangy dressing loaded with fresh herbs and a hint of honey. Each bite bursts with color, texture, and the kind of comforting freshness that can brighten any meal, making it a standout side or a light main dish that your family and friends will love.
Ingredients You’ll Need
These ingredients may seem simple, but they play essential roles in creating the perfect harmony of flavors and textures in the Warm Green Bean Salad with Crispy Potatoes Recipe. From the creamy feta to the zesty lemon and the aromatic herbs, each one adds a unique touch that elevates the entire dish.
- Yukon gold potatoes (1½ lbs): Their buttery texture is ideal for roasting until crispy on the outside and tender inside.
- Baking soda (½ tsp): Helps break down the potato skins for extra crispiness during roasting.
- Extra virgin olive oil (2 Tbsp + ½ cup): Key for roasting the potatoes and whisking up the bright, flavorful dressing.
- Green beans (1 lb): Fresh and crisp, they add a vibrant green color and satisfying bite.
- Red onion (½ small): Thinly sliced to add a subtle sweetness and delicate crunch.
- Kalamata olives (⅓ cup): Their briny richness perfectly complements the creamy feta and crisp green beans.
- Feta cheese (⅓ cup): Crumbled for a tangy, salty element that brings balance.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every component.
- Lemon juice (from 1 medium lemon): Adds a bright, citrus zing to the dressing.
- Fresh oregano (1 Tbsp): Finely chopped for an earthy herbal note.
- Chives (1 Tbsp): Thinly sliced to infuse the dressing and garnish with mild onion flavor.
- Garlic (1 small clove): Finely chopped to add a savory depth to the dressing.
- Honey (1 tsp): Balances acidity with a touch of natural sweetness.
How to Make Warm Green Bean Salad with Crispy Potatoes Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of water to a rapid boil. Submerge the trimmed green beans for exactly three minutes to cook them just until tender-crisp—this helps retain their vivid color and snap. Immediately transfer the beans to an ice bath to stop the cooking and lock in that beautiful bright green hue. This step can be done ahead of time, making your salad prep a breeze.
Step 2: Parboil the Potatoes
Bring the water back to a boil and add a generous tablespoon of kosher salt along with the baking soda. The salt seasons the potatoes while the baking soda softens their skin, setting the stage for that coveted golden crust. Add your quartered Yukon gold potatoes and cook for 10 to 12 minutes until they’re tender but still hold their shape. Drain and then give them a good shake in the pot with the lid on; this roughs up their edges, which is the secret to creating irresistible crispiness during roasting.
Step 3: Roast the Potatoes
Drizzle two tablespoons of extra virgin olive oil onto a rimmed baking sheet, and spread the potatoes out in an even layer. Pop them into a 450°F oven and roast for about 40 minutes, flipping once halfway through to ensure every side gets beautifully golden and crunchy. The smell filling your kitchen at this point will make it almost impossible not to dig in right away.
Step 4: Make the Dressing
While your potatoes are roasting, combine half a cup of extra virgin olive oil, fresh lemon juice, oregano, chives, minced garlic, honey, salt, and pepper in a jar. Seal it tightly and shake vigorously until all the flavors come together in a harmonious blend. This lively dressing is the magic that brings brightness and herbal freshness to the salad.
Step 5: Assemble the Warm Green Bean Salad with Crispy Potatoes Recipe
Arrange the blanched green beans on a large platter and top with the golden roasted potatoes. Scatter thinly sliced red onions, Kalamata olive halves, and crumbled feta cheese generously over the top. Drizzle your homemade dressing over everything while the potatoes are still warm so all the flavors can meld beautifully. Garnish with extra chives if you want an added pop of color and flavor, and serve immediately for the best experience. This salad can also be enjoyed at room temperature, so it’s perfect for potlucks or picnics.
How to Serve Warm Green Bean Salad with Crispy Potatoes Recipe
Garnishes
To make your salad extra delightful, sprinkle additional thinly sliced chives or a few fresh oregano leaves just before serving. A light dusting of freshly cracked black pepper adds a nice finishing touch that brightens every bite. These small details elevate the dish from great to truly special.
Side Dishes
This salad shines alongside grilled chicken, roasted fish, or even a hearty grain bowl. Its fresh and tangy profile perfectly balances richer mains, adding a refreshing contrast to your plate. It also pairs well with crusty artisan bread to scoop up every last bit of dressing and feta.
Creative Ways to Present
For a fun twist, serve this salad in small individual jars or bowls for a charming lunchbox option or party appetizer. Layering the ingredients can create an attractive mosaic of colors and textures that will impress guests before they even take a bite. You could also add toasted pine nuts or sliced almonds for extra crunch and a nutty flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to two days. The potatoes may soften slightly, but reheating gently or serving at room temperature will bring back much of their appeal. The flavors tend to meld nicely overnight, making the salad even more delicious the next day.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of green beans and roasted potatoes can become mushy after freezing and thawing, so for optimal taste and crunch, it’s best to prepare it fresh or within a couple of days.
Reheating
To reheat, gently warm the potatoes in a skillet over medium heat to restore their crispiness while keeping the green beans cool or at room temperature. Toss everything together with a fresh drizzle of dressing just before serving to revive all the vibrant flavors and textures.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon golds are recommended for their creamy texture and crisping ability, you can also use red potatoes or fingerlings. Just ensure they are cut into similar-sized pieces for even cooking.
Is it necessary to blanch the green beans?
Blanching the beans ensures they’re tender yet crisp and retain their bright green color—important for both taste and presentation. You can skip this step if you prefer softer beans, but the salad won’t have the same fresh pop.
Can I make the salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative. The dressing and other ingredients are naturally vegan-friendly.
How far in advance can I prepare this salad?
The green beans can be blanched and stored in the fridge a day ahead. You can also parboil the potatoes the night before, but roast them fresh for the best crispy texture just before serving.
What can I use instead of Kalamata olives?
If you’re not a fan of Kalamata olives, feel free to substitute with green olives or capers for a similar briny punch. Just keep the quantity moderate to maintain balance in the salad.
Final Thoughts
This Warm Green Bean Salad with Crispy Potatoes Recipe has quickly become one of those dishes I reach for whenever I want something that feels both homey and a little special. It’s simple enough to make any night but impressive enough to bring to gatherings. The way the fresh green beans and the crispy potatoes come alive under that bright, herby dressing is pure magic. I can’t recommend it enough — trust me, once you try it, it’ll be a new favorite in your recipe rotation too!
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Warm Green Bean Salad with Crispy Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Warm Green Bean Salad with Crispy Potatoes is a vibrant and satisfying dish combining tender blanched green beans, crispy roasted Yukon gold potatoes, tangy Kalamata olives, and creamy feta cheese. Tossed in a bright lemon-oregano dressing and accented with fresh herbs and a hint of garlic and honey, this salad is perfect as a comforting side or a light main dish. Served warm or at room temperature, it offers a delightful blend of textures and Mediterranean flavors that will impress any crowd.
Ingredients
Potatoes
- 1½ lbs Yukon gold potatoes, halved or quartered into ¾–1” pieces
- ½ tsp baking soda
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Kosher salt (for boiling potatoes)
Green Beans
- 1 lb green beans, trimmed (any variety)
Salad Add-ins
- ½ small red onion, thinly sliced into half moons (about ¼ cup)
- ⅓ cup Kalamata olives, pitted and halved
- ⅓ cup feta cheese, crumbled
Dressing
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1 Tbsp fresh oregano, finely chopped
- 1 Tbsp chives, thinly sliced (plus more for garnish)
- 1 small clove garlic, finely chopped
- 1 tsp honey
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Seasonings
- Kosher salt
- Freshly ground black pepper
Instructions
- Blanch the green beans. Preheat your oven to 450°F. Bring a large pot with at least 2-3 quarts of water to a rapid boil. Submerge the trimmed green beans into the boiling water and cook for exactly 3 minutes. Immediately transfer the beans to an ice bath to halt cooking, cooling them for 5 minutes before draining. This step can be done a day ahead and refrigerated.
- Parboil the potatoes. Return the large pot of water to a rapid boil and add 1 tablespoon Kosher salt and ½ teaspoon baking soda. Carefully add the halved or quartered Yukon gold potatoes and cook for 10-12 minutes until just tender. Drain the potatoes and return them to the warm pot. Seal the pot with a lid and shake vigorously for 15-20 seconds to rough up the edges for extra crispiness.
- Roast the potatoes. Drizzle 2 tablespoons of extra virgin olive oil over a rimmed baking sheet and spread the potatoes evenly in a single layer. Roast in the preheated oven for 40 minutes, flipping the potatoes once halfway through cooking, until they turn golden and crispy on the outside.
- Make the dressing. While the potatoes roast, combine ½ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh oregano, 1 tablespoon thinly sliced chives, 1 finely chopped garlic clove, 1 teaspoon honey, 1 teaspoon Kosher salt, and ¼ teaspoon freshly ground black pepper in a mason jar. Seal tightly and shake until well mixed, or whisk the ingredients together in a small bowl.
- Assemble the green bean salad. On a large serving platter, arrange the blanched green beans. Top with the crispy roasted potatoes, ¼ cup thinly sliced red onion, ⅓ cup halved Kalamata olives, and ⅓ cup crumbled feta cheese. Drizzle the lemon-oregano dressing over the salad. Garnish with additional chives if desired and serve immediately. This salad can be enjoyed warm or at room temperature.
Notes
- You can prepare the blanched green beans up to one day in advance and keep them refrigerated in an airtight container.
- Shaking the parboiled potatoes roughs up their edges, which helps them become extra crispy when roasted.
- Use fresh oregano and chives for the most vibrant, fresh flavor.
- This salad is delicious served warm or at room temperature, making it perfect for meal prep or entertaining.
- Substitute green beans with haricots verts or asparagus for a different twist.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
