Potato-Green Bean Salad Recipe

Name: Potato-Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons fresh oregano, chopped; 1 teaspoon garlic, minced; ½ teaspoon salt; ½ teaspoon ground pepper; ¼ cup extra virgin olive oil; 12 small red onion, thinly sliced; 1 lb red new potato, unpeeled; 8 ounces green beans, cut diagonally into thirds; 16 kalamata olives, pitted and sliced lengthwise; ⅔ cup feta cheese, crumbled

Servings: persons

2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
1 teaspoon garlic, minced
½ teaspoon salt
½ teaspoon ground pepper
¼ cup extra virgin olive oil
12 small red onion, thinly sliced
1 lb red new potato, unpeeled
8 ounces green beans, cut diagonally into thirds
16 kalamata olives, pitted and sliced lengthwise
⅔ cup feta cheese, crumbled

1
In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
2
Place onions in another small bowl; cover with cold water.
3
Let stand while preparing salad; drain.
4
Cut potatoes into 1/2-inch-thick slices; halve slices.
5
Cook in large pot of boiling water 10 to 12 minutes or until tender.
6
With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot.
7
Place potatoes in large bowl.
8
Add half of the vinaigrette; toss gently to combine.
9
Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender.
10
Drain; rinse under cold running water.
11
Pat dry; add to potatoes.
12
Stir in remaining vinaigrette.
13
Add olives, cheese, and onions; stir gently to combine.
14
Serve at room temperature.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 tablespoons fresh oregano, chopped, 1 teaspoon garlic, minced, ½ teaspoon salt, and more.

Yes, Potato-Green Bean 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.

Potato-Green Bean Salad

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