![]() Set the salad aside and wait 15 minutes before serving. Add the feta cheese, stir well then season with salt and pepper. Transfer green beans to ice bath.ġCombine potatoes, green beans, olives, spring onion and the parsley in a large bowl.ĢMake the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. In a small bowl or jar, whisk together the dressing ingredients. Allow the beans to chill for 5 minutes, drain well and pat dry. Immediately plunge the green beans into the ice water bath. Cook 2 to 3 minutes or until bright green and crisp-tender. Add the green beans to the boiling water and cook for 4-5 minutes until tender but still crispy drain. When cooled, remove potatoes from the water and slice into 1/2-inch rounds.ģBring the water that potatoes were cooked in back to a boil then add green beans. When the potatoes are done, transfer them to the ice bath. Cook 15 to 20 minutes or you can easily pierce them with a fork.ĢMeanwhile, fill a large bowl with cold water and ice. In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Bring the water to a boil then reduce to a low simmer. In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions. 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. ![]() 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. 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. Briny Kalamata olives and a vinegary feta cheese dressing make this potato salad extra delicious.
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