I adapted a recipe I found in my new favorite cookbook I found at the library, “Fine Cooking Annual 1”. The salad sounded really interesting and tasty so I thought I would give it a try. I am very glad I did because we all really loved it. The salty olives and feta went really well with the green beans, artichoke hearts, and potatoes. It was healthy and light but full of flavor. A perfect side dish to any meal. I added the cheese to the mixture before the potatoes had cooled completely, so it melted a bit. This made the presentation less pretty but we didn’t care because it tasted so delicious.
Potato Salad with Artichokes, Green Beans, Olives, and Feta:
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper to taste
- 1/4 cup of olive oil
- 5-6 baby red potatoes, cut into quarters
- 1/3 cup of fresh green beans, trimmed and halved
- 1/3 cup of frozen artichokes, thawed, dried, and halved
- 1/3 cup of kalamata olives, halved
- 2 green onions, chopped
- 1/3 cup of feta cheese (I used low fat)
How to Make a Potato Salad with Artichokes, Green Beans, Olives, and Feta
Combine the vinegar, garlic, and oregano in a small bowl; season with sea salt and pepper to taste. Slowly whisk in the olive oil. Taste and re-season if necessary.
Bring a large saucepan of salted water to a boil. Add the beans and boil until just tender, about 3-4 minutes. Scoop out the beans and rinse them under cold running water.
Let the water in the saucepan return to a boil. Add the potatoes and cook until they are tender 10-15 minutes. Drain and transfer the potatoes to a large bowl; add a few teaspoons of the dressing and toss to coat. Season with sea salt and fresh cracked pepper to taste. Set aside to cool slightly.
Once cool, add the scallions, green beans, artichokes, olives, and feta to the potatoes. Pour over the remaining dressing and toss to combine. Taste and re-season if necessary. Enjoy!