Potato Salad with Artichokes, Green Beans, Olives, and Feta
Servings 4
Equipment
- Large saucepan
Ingredients
Vinaigrette Ingredients:
- 3 tbsp olive oil or vegetable oil
- 3 tbsp red wine vinegar **We like a tangy dressing use less vinegar if you don't
- ¼ tsp dried oregano
- 1 clove of garlic minced
- Pinch of honey or sugar to taste
- Sea salt and fresh cracked pepper to taste
Salad Ingredients:
- 7 baby red potatoes
- ⅓ cup of fresh green beans trimmed and halved
- ⅓ cup of artichoke hearts drained and halved
- ⅓ cup of kalamata olives halved
- 2 green onions chopped
- 3 tbsp of feta cheese crumbled
Instructions
- Make the vinaigrette by combining the olive oil, vinegar, garlic, oregano, honey (or sugar), sea salt, and pepper to taste in a small glass jar. Seal with a lid, shake well, and set aside to allow the flavors time to mingle.
- Cook the potatoes in a large saucepan of well-salted boiling water on the stovetop over medium-high heat. Add the potatoes and cook until they are tender, 10-15 minutes. Scoop out the potatoes and transfer themto some towels to drain. Once cooled, cut into quarters, season with sea salt and freshly cracked black pepper to taste, and allow them to cool completely.
- Cook the green beans by bringing the same large saucepan of well-salted water to a boil. Once boiling, add the beans and boil until just tender, about 3-4 minutes.
- Drain the water and move the green beans directly into an ice-water bath. Once cool, remove them to paper towels to dry.
- Prepare the salad once the potatoes and green beans are cooled. Place them in a large bowl, along with artichoke hearts, kalamata olives, and green onions.
- Drizzle some of the well-shaken vinaigrette over the salad to taste and toss to coat evenly. Top with feta crumbles. Taste and re-season if needed.
- Serve immediately. Enjoy.