Feta, Green Bean, and Potato Salad Recipe
Try this Feta, Green Bean, and Potato Salad Recipe, or contribute your own.
Try this Feta, Green Bean, and Potato Salad Recipe, or contribute your own.
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- salt and black pepper to taste
- 2 teaspoons lemon juice
- 1 pound (450 g) small yellow or white potatoes
- 1 pound (450 g) green beans ends trimmed and cut into 1-inch pieces (4 cups)
- 1/2 cup (80 g) pitted kalamata olives halved
- 1 tablespoon finely chopped spring onion
- 1 tablespoon finely chopped parsley
- 2 teaspoons dijon-style mustard
- 2 ounces feta cheese
- Carbohydrate 0.450989191416181 g
- Cholesterol 6.30776888975 mg
- Fat 2.82764775445962 g
- Fiber 0.0592604158739334 g
- Protein 1.07955707894975 g
- Saturated Fat 1.23775618070592 g
- Serving Size 1 1 (1/2 cup) serving (129g)
- Sodium 675.242598615211 mg
- Sugar 0.391728775542248 g
- Trans Fat 0.11703460219375 g
- Calories 32 calories
Step-by-step
- In a pot, cover potatoes with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Transfer potatoes to ice bath. Then, slice potatoes into 1/2-inch rounds.
- Bring water that potatoes were cooked in to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Set up a second ice bath. Transfer green beans to ice bath.
- Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.
- Whisk vinegar, olive oil, mustard and the lemon juice until creamy. Add the feta cheese, stir well then season with salt and pepper. Toss salad with dressing to coat.
- Leave at room temperature 10 to 15 minutes. Toss again, season with salt and pepper (as needed) then serve.
Standard measurements often force cooks into purchasing excess produce that languishes in crisper drawers. This formulation relies on exact pound weights for potatoes and green beans, which matches standard retail packaging and eliminates leftover vegetable waste. Potatoes require a full teaspoon of salt per quart of boiling water to penetrate the interior starch during cooking, while green beans demand a rapid two-minute blanch to lock in chlorophyll without softening prematurely.
Scaling Proportions Correctly
Doubling this yield does not require doubling the acid or the salt linearly. Vinegar and lemon juice concentrate during mixing, so increase liquids by only seventy-five percent when multiplying the batch by two. Keep potatoes uniform by slicing them into half-inch rounds after chilling in an ice bath; warm starches crumble under the knife. Feta cheese breaks down into the dressing rather than remaining in distinct cubes if emulsified with the mustard and oils beforehand.
Mediterranean Roots and Ratios
Combining potatoes and green beans with brine-cured olives and sheep's milk cheese reflects the rustic antipasto traditions of coastal Greece and Southern Italy, where frugal cooks stretched small portions of dairy across hearty garden harvests. Resting the finished dish at room temperature for fifteen minutes allows the starch cells to relax and absorb the sherry vinegar emulsion fully. Adjust final seasoning only after this rest period, because cold temperatures mute salt perception.
