Potato, Green Bean and Spinach Salad Recipe

Name: Potato, Green Bean and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound waxy potatoes, cut in 1-inch dice; 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels; 2 tablespoons sherry vinegar; 1 tablespoon freshly squeezed lemon juice; Salt to taste; 1 small garlic clove, green shoot removed, minced or pureed; 1 teaspoon Dijon mustard; ⅓ cup extra virgin olive oil; 3 tablespoons plain low-fat yogurt; Freshly ground pepper to taste; 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill; 6 ounces green beans, trimmed and broken in half; 2 ounces feta cheese, crumbled; 1 6-ounce bag baby spinach

Servings: persons

1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 small garlic clove, green shoot removed, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach

1
Steam the potatoes above 1 inch boiling water for 10 minutes or until tender.
2
Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
3
When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
4
Add the green beans to the steamer pot, and steam for five minutes.
5
Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta.
6
In a separate bowl, toss the spinach with the remaining dressing.
7
Top with the potatoes and beans, and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound waxy potatoes, cut in 1-inch dice, 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels, 2 tablespoons sherry vinegar, 1 tablespoon freshly squeezed lemon juice, and more.

Yes, Potato, Green Bean and Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato, Green Bean and Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions