Greek-Style Potato & Green Bean Salad

This Greek-style potato and green bean salad is light, refreshing and so flavorful thanks to the bold dressing. It’s a perfect side for your Easter lunch or even a picnic!

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Greek-style potato and green bean salad has always been a hit at our house. Its vibrant and fresh flavors make it perfect for any weeknight side dish, on the table for a dinner party, or even as a vegan entrée.

Since it has a vinaigrette dressing, it would also be a great addition to a picnic menu.

Best potatoes to use in Greek potato and green bean salad?

Small potatoes are the best potatoes to use in this Greek potato and green bean salad. They will cook faster and are easier to handle. Red, gold, and russet potatoes all come in a small size, and pair perfectly with the green beans.

I used russet potatoes in this recipe, and I peel them because the skin is slightly thick. However, for the prettiest presentation, leave the skin on red potatoes and you’ll have as colorful a dish as it is in flavor.

Why you’ll love this salad!

You can prep all of the ingredients ahead of time so the salad is really easy to make and comes together quickly. Plus, I make this greek style version of potatoes and green beans with lots of dressing so there’s no shortage of fresh and bright flavor here:

• Lemony
• Red Wine Vinegary- this is what makes this dressing so good
• Oh, the freshness of dill
• Perfect as a main dish or as a side!

Just a few ingredients makes things easy

Just like in the name, there aren’t too many more ingredients than potatoes and green beans. Here’s what you need to prep:

• Potatoes. I put whole potatoes in a pot of cold water to boil. Be sure the water is cold or your potatoes won’t cook properly.
• Green beans. Blanching green beans give them a vibrant bright green color.
• Kalamata Olives. Pitted and sliced in half
• Dried Dill. If you have fresh dill, it’s even better!

The Dressing…

• Olive oil. Use good olive oil for dressing.
• Red wine vinegar. I use just a little bit extra every time because it’s what makes this dressing my favorite!
• Lemon juice. Always fresh, never from a bottle.
• Mustard. This is what gives the dressing a little creaminess. Whole grain or dijon is best.
• Garlic. I don’t like to use too much in this recipe because garlic tends to be sharp with a bite to it.

Can I add more veggies?

I like a healthy amount of green beans to potatoes, but you can play with the recipe. If you like more potatoes or olives, feel free to make it the way your family likes. If you want to add another veggie to make things a little fancier, you can add halved cherry tomatoes, red onion, or change up the olives.

How to make Greek potatoes and green beans?

• Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork-tender. Larger potatoes will take longer to cook than smaller ones.
• Lift the potatoes out of the water and set them aside to cool.
• Add the string beans to the same pot and boil them for 7-8 minutes. Drain the green beans and add them to a large bowl that has been filled with ice water. The shock will cool them quickly and help them stay bright green and vibrant.
• Combine the dressing ingredients in a bowl and whisk them together. (I usually double the amount of dressing).
• Slice the potatoes into rounds or cubes and place them in a large bowl.
• Pat the green beans dry and cut them in half. Then, add them to the bowl with the potatoes.
• Pour the dressing on top of the green beans and the potatoes.
• Add the olives and dill, and toss.
• Serve the salad slightly warm.

Serve your Greek potatoes and green beans with…

My mom used to serve this as a main dish with boiled eggs as a regular dinner, and I have a friend that adds shredded chicken to picnic at the park.

However, you can serve it alongside lamb for Easter lunch, roasted Chicken for an easy weeknight meal, or spanakopita for a vegetarian dinner.

Don’t forget to serve it on a flat tray or a wide shallow bowl so you can see the dressing on the bottom. It looks so pretty and makes you want to get a heaping spoonful!

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Greek Style Potato & Green Bean Salad

Yield: Serves 5-6

This Greek Style potato and green bean salad is light, refreshing, and so flavorful thanks to the bold dressing. It's perfect for a picnic and as a side for your Easter table.

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Ingredients

• 1 and 1/2 - 2 pounds red, gold, or russet potatoes
• 1 and 1/2 pounds green beans, ends trimmed
• 8-10 Kalamata Olives, pitted and halved
• 1 teaspoon dried dill
• salt, to taste

The Dressing:

• 1/4 cup olive oil
• 1//8 cup red wine vinegar
• 1/8 cup fresh lemon juice
• 1 tablespoon mustard
• 1 garlic clove, grated

Instructions

1. Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
2. Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
3. Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
4. Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
5. Slice the potatoes into rounds or cubes and place them in a large bowl.
6. Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
7. Pour the dressing on top of the green beans and the potatoes.
8. Add the olives and dill, and toss.
9. Serve the salad slightly warm.

Notes

Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.

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