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Potato Green Bean Salad with Olives and Feta Cheese is a lovely Greek-inspired twist on traditional potato salad!



Total time

45 minutes




Sides, Appetiser


  • ½ small red onion (thinly sliced vertically)
  • salt
  • 8 ounces young green beans or haricot verts (broked into 2-inch pieces )
  • 1 pound small Yukon Gold potatoes (cubed)
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons dijon mustard
  • ⅔ cup olive oil ((divided))
  • 3 cloves garlic (minced)
  • 2 tablespoons fresh oregano
  • 1 pinch ground red pepper
  • ½ cup pitted and halved Kalamata olives
  • ½ cup feta cheese
  • lemon slices (for garnish)


  1. Place thinly sliced red onion in a large bowl.
  2. Prepare an ice bath. Bring a small pot of salted water. Cook the green beans for 30 seconds to 1 minute or until bright green. Drain and transfer to the ice bath. Pat dry with paper towels and set aside.
  3. Place potatoes in a small pot with salt and bring to a boil. Cook the potatoes until easily pierced with a knife.
  4. Meanwhile, whisk together the red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, ground red pepper and salt to taste in a small bowl.
  5. Drain the potatoes, add to bowl with onions, drizzle with 1/4 cup vinaigrette and let cool to room temperature.
  6. Add the green beans, olives, feta cheese and toss with more dressing as desired. Garnish with lemon slices.
  7. View the recipe instructions at From a Chef's Kitchen

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