Potato and Green Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm lemony fingerling potatoes and crisp green beans tossed with feta, kalamata olives, and a punchy herb vinaigrette. An elegant potato salad that works at summer barbecues or as a casual dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2½ pounds small fingerling potatoes (halved lengthwise)
- 1 pound green beans (trimmed and halved)
- 2 shallots (thinly sliced)
- 1 large garlic clove (grated)
- zest and juice of 1 lemon
- 1 tablespoon white wine vinegar (or champagne vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, balances the acidity)
- ½ cup extra-virgin olive oil
- ½ cup feta cheese (crumbled )
- ½ cup Kalamata olives (halved)
- 2 tablespoons fresh parsley (chopped )
- 2 tablespoons fresh dill (chopped )
- 1 tablespoon fresh basil (chopped, optional, but so good)
- salt & freshly cracked black pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 655mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.