Greek-Inspired Potato and Green Bean Salad with Feta
January 2, 2026
Boiled baby potatoes and green beans with tomatoes, olives, crumbled feta, and a honey–Dijon dressing
Serves:3-4
Time:~20 minutes
Simple green bean and potato salad, boiled until tender, then topped with fresh tomatoes, Kalamata olives, and crumbled feta. Tossed with a bright, lemony dressing made with Dijon, which helps it cling to the vegetables. Perfect as a fresh but still hearty side salad.
Ingredients
Vegetables
- 450 g (1 lb) baby potatoes, halved
- 300 g (10 oz) green beans, trimmed
- 8–10 cherry tomatoes, halved (optional but recommended)
- A handful Kalamata olives
Dressing
- 2 ½ tbsp olive oil
- 1½ tbsp lemon juice
- ½ tsp lemon zest
- ½ small shallot, very finely minced
- ½ tsp Dijon mustard (optional but makes the dressing cling better)
- ¾ tsp dried oregano
- ½ tsp honey (balances the acidity)
- Salt & black pepper
To finish
- Feta, crumbled on top
- Fresh parsley or dill, chopped
Instructions
1. Cook the potatoes
- Place halved baby potatoes in a pot of salted cold water.
- Bring to a boil, then simmer 10–12 minutes until just fork-tender.
- Drain and let steam-dry for 2 minutes.
2. Cook the green beans
- In boiling salted water, cook green beans 3–4 minutes, until crisp-tender.
- Drain and rinse briefly under cold water to keep their colour.
3. Make the dressing
- Whisk together olive oil, lemon juice, lemon zest, minced shallot, mustard, oregano, honey, salt and pepper.
4. Assemble the salad
- While the potatoes are still warm, toss potatoes and green beans with most of the dressing so they absorb it. Add cherry tomatoes, and olives. Toss again and adjust seasoning.
5. Finish
- Top with crumbled feta, chopped parsley or dill, and a drizzle of the leftover dressing.
- Serve warm or at room temperature.
Serving Suggestions
- •Served alongside Baked Butter Beans in Tomato Sauce (Greek Gigantes Recipe) and a piece of oven-roasted salmon.
- •Also pairs well with bean or vegetable stews.
- •Great with grilled or baked fish, such as salmon or white fish.
- •Works well with roasted vegetables or grilled halloumi for a vegetarian meal.
Storage & Meal Prep
- •Store in an airtight container in the fridge up to 3 days.
- •The salad can be eaten cold, at room temperature, or gently rewarmed.
- •Flavours deepen as it sits, making it ideal for making ahead; for best texture, add the feta just before serving, though it can also be mixed in ahead if preferred.
Variations & Substitutions
- •Herbs: Use parsley or dill, or a mix of both.
- •Olives: Kalamata olives work best, but green olives are a good alternative. ½ tsp capers would also work well in the salad.
- •Extra protein: Add chickpeas, white beans, or tuna to make it more filling.
- •Acidity: Replace part of the lemon juice with red wine vinegar for a sharper dressing.
- •Spice: Add a pinch of chilli flakes for gentle heat.
Enjoy!
Simple green bean and potato salad, boiled until tender, then topped with fresh tomatoes, Kalamata olives, and crumbled feta. Tossed with a bright, lemony dressing made with Dijon, which helps it cling to the vegetables. Perfect as a fresh but still hearty side salad.
Ingredients
Vegetables
- 450 g (1 lb) baby potatoes, halved
- 300 g (10 oz) green beans, trimmed
- 8–10 cherry tomatoes, halved (optional but recommended)
- A handful Kalamata olives
Dressing
- 2 ½ tbsp olive oil
- 1½ tbsp lemon juice
- ½ tsp lemon zest
- ½ small shallot, very finely minced
- ½ tsp Dijon mustard (optional but makes the dressing cling better)
- ¾ tsp dried oregano
- ½ tsp honey (balances the acidity)
- Salt & black pepper
To finish
- Feta, crumbled on top
- Fresh parsley or dill, chopped
Instructions
1. Cook the potatoes
- Place halved baby potatoes in a pot of salted cold water.
- Bring to a boil, then simmer 10–12 minutes until just fork-tender.
- Drain and let steam-dry for 2 minutes.
2. Cook the green beans
- In boiling salted water, cook green beans 3–4 minutes, until crisp-tender.
- Drain and rinse briefly under cold water to keep their colour.
3. Make the dressing
- Whisk together olive oil, lemon juice, lemon zest, minced shallot, mustard, oregano, honey, salt and pepper.
4. Assemble the salad
- While the potatoes are still warm, toss potatoes and green beans with most of the dressing so they absorb it. Add cherry tomatoes, and olives. Toss again and adjust seasoning.
5. Finish
- Top with crumbled feta, chopped parsley or dill, and a drizzle of the leftover dressing.
- Serve warm or at room temperature.
Serving Suggestions
- •Served alongside Baked Butter Beans in Tomato Sauce (Greek Gigantes Recipe) and a piece of oven-roasted salmon.
- •Also pairs well with bean or vegetable stews.
- •Great with grilled or baked fish, such as salmon or white fish.
- •Works well with roasted vegetables or grilled halloumi for a vegetarian meal.
Storage & Meal Prep
- •Store in an airtight container in the fridge up to 3 days.
- •The salad can be eaten cold, at room temperature, or gently rewarmed.
- •Flavours deepen as it sits, making it ideal for making ahead; for best texture, add the feta just before serving, though it can also be mixed in ahead if preferred.
Variations & Substitutions
- •Herbs: Use parsley or dill, or a mix of both.
- •Olives: Kalamata olives work best, but green olives are a good alternative. ½ tsp capers would also work well in the salad.
- •Extra protein: Add chickpeas, white beans, or tuna to make it more filling.
- •Acidity: Replace part of the lemon juice with red wine vinegar for a sharper dressing.
- •Spice: Add a pinch of chilli flakes for gentle heat.
Enjoy!
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