Table of Contents
This inexperienced bean and potato salad is shiny, zippy, and fully mayo-free. It leans on a heat lemon garlic dressing poured over barely heat potatoes, inexperienced beans with simply the best snap, olives, contemporary herbs, and crumbled feta.
Bounce to: ℹ️ Overview | 🛒 Substances | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Ideas | 🥗 Serving Options | 📝Full Recipe Card | 🍽 Extra Mediterranean Salad Recipes
At A Look
- ⏱ Prepared In: half-hour
- 🍽 Serves: 6
- 🌱 Weight-reduction plan: Vegetarian, Gluten-Free (vegan with out feta)
- 💪 Vitamin Highlights: Good supply of fiber, vitamin C, potassium, and wholesome fat from olive oil
- 🥕 Essential Substances: Child potatoes, inexperienced beans, Kalamata olives, cherry tomatoes, feta, lemon garlic French dressing
- 🔥 Taste Profile: Recent, shiny, tangy, garlicky — with a salty herby end
- 🧊 Meal-Prep Pleasant: Retains properly for 3–4 days within the fridge; clothes higher the longer it sits
- Finest Served With: Grilled hen, lamb, fish, skewers, or as a standalone summer time aspect
The trick with this inexperienced bean potato salad is the nice and cozy lemon garlic French dressing — garlic briefly cooked in olive oil till mellow, then stirred along with lemon juice, zest, crimson wine vinegar, and a contact of mustard.
Pour it over barely heat potatoes, they usually absorb each little bit of it. The inexperienced beans keep snappy, the olives add that briny depth, and the contemporary herbs spherical every part out. No creamy dressing, no heaviness — simply shiny Mediterranean flavors that work subsequent to something off the grill. The feta on prime is elective, however I’d strongly suggest it.
👩🍳 Extra Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Inexperienced Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)
What You’ll Want
Here’s what you’ll want for this Greek-style inexperienced bean potato salad recipe. Discover the complete measurements within the recipe card under.
For the salad:
- Child potatoes — halved or quartered so that they prepare dinner evenly and have extra floor space to absorb the dressing. Any small waxy potato works properly right here; they maintain their form higher than floury varieties.
- Inexperienced beans — trimmed and blanched simply lengthy sufficient to maintain that snap. Don’t overcook them! You need them shiny inexperienced, not olive-colored and floppy.
- Purple onion — thinly sliced for a bit of sharp chew. If uncooked onion is just too sturdy for you, soak the slices in chilly water for 10 minutes earlier than including.
- Kalamata olives — salty, meaty, and really Greek. Swap for any pitted olive you want.
- Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look lovely if in case you have them.
- Recent parsley — brightens the entire thing up. You actually do want contemporary right here, not dried.
- Recent dill or oregano — dill offers it a extra summery, Scandinavian-ish vibe; oregano leans extra classically Greek. Each are scrumptious; use whichever you favor or have available.
- Feta cheese — elective, however genuinely makes this dish. It provides salty, creamy little crumbles excessive which are exhausting to withstand.
For the lemon garlic dressing:
- Olive oil — use one; it makes a distinction in a dressing this easy.
- Garlic — briefly cooked within the olive oil so it softens and loses that uncooked chew. Don’t skip this step.
- Lemon juice and zest — each! The zest provides a aromatic citrus notice the juice alone can’t offer you.
- Purple wine vinegar — a bit of further acidity that performs properly with the lemon.
- Dijon mustard — elective, nevertheless it helps the dressing emulsify and provides a delicate depth. I almost all the time add it.
- Salt and pepper — season properly; potatoes want it.
How To Make Inexperienced Bean & Potato Salad
Discover the complete recipe and dietary info under. Listed here are some useful step-by-step photographs for learn how to make this potato inexperienced bean salad.
- Cook dinner the potatoes in a big pot of well-salted boiling water for 12–quarter-hour till fork-tender. Regulate them — you need comfortable however not falling aside. Drain and allow them to cool partway (nonetheless heat is what you’re after).
- In the identical or separate pot, blanch the inexperienced beans for simply 2–3 minutes. Drain instantly and rinse underneath chilly water to cease the cooking and hold them brilliantly inexperienced.
- Make the dressing: heat olive oil in a small pan over medium warmth, add the garlic, and prepare dinner for 30–60 seconds till aromatic however not brown. Take away from warmth and stir in lemon juice, lemon zest, crimson wine vinegar, Dijon, salt, and pepper.
- Add the still-warm potatoes and the cooled inexperienced beans to a big bowl. Pour a lot of the dressing over and toss gently so the potatoes take in it.
- Add cherry tomatoes, crimson onion, olives, and contemporary herbs. Toss once more with the remaining dressing.
- Prime with crumbled feta and further herbs, and serve.
Watch The Video
Recipe Ideas
- Don’t let the potatoes go chilly earlier than dressing them. Heat potatoes take in dressing much better than chilly ones — that is what makes the salad so flavorful.
- Don’t overcook the inexperienced beans. Two to 3 minutes is a lot. Rinse them underneath chilly water the second they arrive out of the pot.
- Watch the garlic. It goes from aromatic to bitter in seconds. Medium warmth, 30–60 seconds, then off the warmth.
- Make it vegan: Simply omit the feta, or use a good-quality vegan various.
- Add extra protein: Chickpeas tossed by make this a extra substantial meal. White beans additionally work fantastically.
- Swap the herbs: When you don’t have dill or contemporary oregano, flat-leaf parsley by itself is completely scrumptious. Basil can be a beautiful addition in summer time.
- Storage: Preserve in an hermetic container within the fridge for as much as 3–4 days. The flavors truly enhance in a single day because the potatoes take in extra of the dressing. Give it a fast toss and perhaps a small squeeze of lemon earlier than serving from the fridge.
- Make forward: You possibly can prepare dinner the potatoes and beans as much as a day forward and hold them refrigerated. Make the dressing individually and toss every part collectively when able to serve.
Serving Options
This inexperienced bean and potato salad works fantastically as a aspect for something grilled — assume lamb chops, grilled hen thighs, or a easy piece of fish. It’s additionally nice alongside a Greek-style frittata or an enormous bowl of Greek butter beans for a completely vegetarian unfold. In summer time, I’ll usually simply serve it with a pile of crusty bread and name it lunch. When you’re taking it someplace (a BBQ, a picnic, a potluck), it travels extremely properly and solely will get higher after sitting for some time.
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This Greek-inspired inexperienced bean and potato salad is tossed in a heat lemon garlic French dressing — shiny, herby, and fully mayo-free. A dependable aspect that holds up fantastically for meal prep or serving a crowd. Discover step-by-step photographs and extra recipe ideas above.
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Carry a big pot of salted water to a boil. Add the halved child potatoes and prepare dinner for 12–quarter-hour, till fork-tender. Do not overcook — you need them to carry their form. Drain and put aside to chill barely (nonetheless heat is ideal).
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Utilizing the identical pot of water, blanch the trimmed inexperienced beans for two–3 minutes till simply tender and shiny inexperienced. Drain instantly and rinse underneath chilly water to cease the cooking.
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Warmth the olive oil in a small saucepan over medium warmth. Add the minced garlic and prepare dinner for 30–60 seconds till aromatic. Don’t let it brown.
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Take away from warmth and stir within the lemon juice, lemon zest, crimson wine vinegar, Dijon mustard, salt, and pepper.
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Place the still-warm potatoes and cooled inexperienced beans in a big bowl. Pour a lot of the dressing over and toss gently to coat, letting the potatoes take in the dressing.
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Add the cherry tomatoes, crimson onion, olives, and contemporary herbs. Toss once more, drizzling over any remaining dressing.
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Prime with crumbled feta and further contemporary herbs. Serve heat or at room temperature.
Key Recipe Ideas: Gown the potatoes whereas they’re nonetheless heat so that they absorb as a lot taste as attainable. Rinse the inexperienced beans underneath chilly water instantly after blanching to maintain them vibrant and forestall overcooking. Preserve a detailed eye on the garlic within the pan — it must be aromatic, not golden.
Storage Ideas: Retailer in an hermetic container within the fridge for as much as 3–4 days. The flavors enhance because it sits. Earlier than serving from the fridge, give it a toss and a contemporary squeeze of lemon if wanted.
Make-Forward Ideas: Potatoes and inexperienced beans might be cooked as much as a day forward and saved individually within the fridge. Make the dressing upfront and hold it at room temperature (or heat briefly earlier than utilizing). Assemble and gown when able to serve.
FAQs:
Can I make this salad forward of time? Sure, this can be a nice make-ahead salad. It truly tastes higher after a couple of hours because the potatoes take in extra of the dressing. Simply maintain again the feta and add it when serving.
What can I add to make it extra filling? Chickpeas or white beans tossed by flip this right into a extra substantial meal. You can additionally add a boiled egg or two, or serve alongside grilled hen or fish.
Is that this a standard Greek recipe? It’s Greek-inspired relatively than strictly conventional — it borrows the traditional taste profile of lemon, garlic, oregano, olives, and feta, however in salad type.
Can I exploit frozen inexperienced beans? Recent is greatest for texture and shade, however frozen inexperienced beans will work in a pinch. Thaw and pat dry earlier than including to the salad.
Energy: 248kcal | Carbohydrates: 27g | Protein: 6g | Fats: 14g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 9g | Ldl cholesterol: 13mg | Sodium: 555mg | Potassium: 686mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 2mg