Olives Green Bean Potato Salad
The Olives Green Bean Potato Salad is a delightful twist on the traditional potato salad, incorporating the crispness of green beans and the briny punch of Kalamata olives. This dish is brought to life with a zesty dressing made from sherry vinegar, fresh lemon juice, Dijon mustard, and extra-virgin olive oil, which is then elevated by the addition of crumbled feta cheese. The combination of these ingredients creates a flavorful and refreshing salad that's perfect as a side dish or can be topped with protein like chicken or shrimp for a complete meal. For those looking to prepare this salad, it's recommended to cook the potatoes and green beans until they are just tender, then combine them with the olives, spring onion, and parsley before tossing everything in the homemade dressing. To allow the flavors to meld beautifully, it's best to let the salad sit for about 15 minutes before serving. This potato salad is not only delicious but also offers a visually appealing dish with its vibrant colors and varied textures.
Equipment
- 1 medium bowl
- 1 saucepan
Ingredients
- olive oil 1/8 cup
- white wine vinegar 1/4 cup
- shallots 2 tbsps., minced
- anchovies 4, minced
- parsley 2 tsps., chopped
- basil 2 tsps., chopped
- marjoram 2 tsps., chopped
- green beans 8 oz., trimmed
- wax beans 8 oz., yellow, trimmed
- Yukon Gold potatoes 2 lbs., unpeeled, cubed
- red onion 1/2 cup, chopped
- green olives 1/2 cup, pitted, halved
- Niçois olives 1/2 cup, pitted, halved
- Capers 1/4 cup, drained
Instructions
- Mix olive oil, vinegar, shallots and anchovies in medium bowl.
- Whisk in about a teaspoon each of basil, parsley and marjoram. Season with pepper and salt to taste.
- Set a saucepan on high heat with water to boil then add in all your beans to cook for about 5 minutes or until tender yet crisp.
- Drain and light rinse beneath cold water then dry with a napkin.
- Cover separately, then place to refrigerate. Leave to stand at room temperature for about 2 hours.
- Allow the potatoes to steam for about 12 minutes or until just about tender.
- Place your potatoes into a large bowl then set your dressing to warm up in the microwave for about 30 seconds. Add the dressing over the potatoes then toss to coat.