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
Scale
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
