Greek-Style Green Bean and Potato Salad
This light yet satisfying salad combines simple boiled vegetables with a zesty vinaigrette. The bright flavors of lemon, dill, and red wine vinegar pair well with the earthy potatoes and crisp green beans.
Instructions
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Boil the potatoes
Peel the potatoes and place them in a medium saucepan. Cover with cold water and season with 1 1/2 teaspoons of salt. Bring to a boil, then reduce heat to medium and cook until fork-tender. -
Boil the green beans
Remove the potatoes from the water and set aside to cool. Add the green beans to the same pot and boil for 7-8 minutes. -
Cool the vegetables
Drain the potatoes and green beans. Add them to a large bowl filled with ice water to cool them quickly and keep the green beans vibrant. -
Make the dressing
In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, mustard, and grated garlic. -
Assemble the salad
Slice the potatoes into rounds or cubes and place them in a large bowl. Pat the green beans dry, cut them in half, and add to the bowl with the potatoes. -
Toss and serve
Pour the dressing over the vegetables. Add the olives and dried dill. Toss to combine and serve the salad slightly warm.
Tips
Leftovers keep fresh in an airtight container in the refrigerator for up to a week.
Video
“Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)” by Dimitra's Dishes, watch on YouTube.
About this recipe
A classic Greek-inspired side dish that is both flavorful and straightforward. It features tender potatoes and vibrant green beans tossed in an acidic, tangy dressing. The addition of briny Kalamata olives provides a depth of flavor that complements the fresh herbs. Serve the dish slightly warm for the best texture and taste. It is a versatile option that fits well into a lenten menu or as a healthy accompaniment to a main course.
