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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.

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