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Quick Greek Potato Salad With Green Beans

A vibrant and refreshing potato salad that combines creamy potatoes and crisp green beans with tangy feta cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups potatoes, cubed Use waxy potatoes for creaminess.
  • 1 cup green beans, trimmed and cut Blanch for tenderness.
  • 1/2 cup cherry tomatoes, halved Adds sweetness.
  • 1/2 cup cucumber, diced Can substitute with bell peppers if desired.
  • 1/4 cup red onion, finely chopped Soak in cold water for a milder flavor.
  • 1/4 cup Kalamata olives, pitted and sliced Provides a salty flavor contrast.
  • 1/4 cup feta cheese, crumbled Can use reduced-fat feta for lighter version.
Dressing
  • 3 tablespoons olive oil Extra virgin recommended for flavor.
  • 2 tablespoons red wine vinegar Can substitute with lemon juice.
  • 1 teaspoon dried oregano Enhances the Greek flavor.
  • to taste Salt and pepper Adjust as desired.

Method
 

Preparation
  1. Rinse and dice your vegetables accordingly. Start with the potatoes by peeling and cubing them into bite-sized pieces.
  2. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-12 minutes. Once ready, drain and set aside to cool.
  3. In the same pot, bring water back to a boil and add the trimmed green beans. Blanch for 3-5 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to halt the cooking process.
Mixing
  1. In a large mixing bowl, combine the cooled potatoes, blanched green beans, halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
Dressing
  1. Drizzle the olive oil and red wine vinegar (or lemon juice) over the salad mixture. Sprinkle with dried oregano, salt, and pepper. Toss everything to combine, ensuring all ingredients are well-coated.
Serving
  1. Transfer your Quick Greek Potato Salad With Green Beans to a serving bowl. Enjoy fresh, or cover and refrigerate for an hour to let the flavors meld.

Notes

For maximum flavor, let your salad rest for an hour after mixing. Add toasted pine nuts or sunflower seeds for extra crunch. This dish can easily be customized.