Season with salt - 1 teaspoon for every quart of water. – Adam and JoanneġAdd potatoes to a pot and cover with 2 inches of water. Since posting this in 2013, we have tweaked the recipe to be more clear. Recipe updated, originally posted June 2013. Try baked chicken breast or some roasted shrimp. This is perfect served as a side, but we usually enjoy it with some protein on top. In just 15 minutes the potatoes have a chance to soak up flavor from the dressing. The real trick is to wait about 15 minutes before serving. Add the feta cheese, stir well then season with salt and pepper. Then to make the dressing, we whisk vinegar, olive oil, mustard and the lemon juice until creamy. For the green beans, we start with fresh and cook until crisp tender. We cook the potatoes whole then let them cool slightly and slice. For another mayo-free potato salad, take a look at our easy herb potato salad or try our easy green bean salad with crispy shallots! We love a big bowl of classic potato salad, but get just as excited with this simple salad of sliced potatoes, green beans, olives and a dressing made with feta cheese and sherry vinegar.
#Potato green bean salad how to
How to Make a Potato and Green Bean Salad with Feta Vinaigrette Jump to the Green Bean Potato Salad with Feta and Olives or read on to see our tips for making it. Add some chicken or shrimp and it can even double as dinner. Plate, and garnish with the pistachios and grated Pecorino.Briny Kalamata olives and a vinegary feta cheese dressing make this potato salad extra delicious. Taste and add more salt and pepper if desired. Add the string beans and 1 cup pesto, or more to your liking.
Pour the lemon juice over the potatoes, followed by the white wine vinegar, and toss very gently. Simmer until a knife can be inserted in the center of the potatoes with no resistance, 12 to 15 minutes.ĭrain the potatoes and add to a large bowl. Fill with fresh water until the potatoes are covered by an inch and add 1 tablespoon salt. (If any are particularly small, cut them in half.) Pour out the water from the same pot and add the potatoes. Remove with a slotted spoon and transfer to the ice bath.Ĭut the potatoes into quarters. Simmer the string beans in the water until they are just tender, 2 to 3 minutes. Season to taste with salt and pepper.įor the salad: Bring 3 to 4 quarts water to a boil over medium-high heat, then reduce to a simmer. Process the mixture until it is almost smooth, stopping to scrape down the sides of the bowl as needed. Process until the mixture is roughly combined, about 15 seconds.Īdd the olives, parsley, mint, lemon zest and olive oil.
#Potato green bean salad cracked
Add the garlic, 3/4 teaspoon salt and 1/2 teaspoon cracked black pepper. In the bowl of a food processor, combine the pistachios, cheese and fennel seeds and pulse until finely ground. After the herbs have cooled, set them on paper towels to dry as much as possible. Immediately, transfer the herbs to the bowl of ice water to stop the cooking. Fill a small bowl with ice water and set aside.īlanch the parsley and mint in the water for 2 to 3 seconds. For the pesto: Fill a small pot halfway with water and bring to a simmer.
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