Potato-Green Bean Salad
- Ready In:
- 32mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄4 cup extra virgin olive oil
-
Salad
- 1⁄2 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
- 2⁄3 cup feta cheese, crumbled
directions
- In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
- Place onions in another small bowl; cover with cold water. Let stand while preparing salad; drain.
- Cut potatoes into 1/2-inch-thick slices; halve slices. Cook in large pot of boiling water 10 to 12 minutes or until tender. With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot. Place potatoes in large bowl. Add half of the vinaigrette; toss gently to combine.
- Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender. Drain; rinse under cold running water. Pat dry; add to potatoes. Stir in remaining vinaigrette. Add olives, cheese, and onions; stir gently to combine.
- Serve at room temperature.
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RECIPE SUBMITTED BY
Stephanie in Pittsb
Pittsburgh, PA
I'm a full-time Mom, part-time library assistant. I love taking care of my little monster, reading, gardening organically, trying new recipes... did I mention reading? I'm a member of the SCA (www.sca.org). I have a degree in Theatre (which I've done nothing with, sadly).