Description
This easy Greek potato salad skips the mayo and loads up on feta, kalamata olives, and green beans with a tangy vinaigrette. Ready in 25 minutes!
Ingredients
- 1 lb. baby red potatoes (or use whatever baby variety you would like)
- 3/4 cup Newman's Own Caesar Salad Dressing
- 6 oz. green beans
- 2 oz. block feta cheese, diced into small cubes
- 4 oz. kalamata olives, sliced in half
Instructions
- In a large pot, boil potatoes in salted water for 10-15 minutes, or until fork tender. Drain and immediately pour 1/2 cup dressing over the hot potatoes, stirring to coat. Set aside and let cool.
- Steam green beans until tender-crisp, then cut into 2-inch pieces. Let cool and add to the potato bowl.
- Add feta and kalamata olives to the bowl.
- Drizzle the remaining 1/4 cup dressing over everything and toss to combine.
Notes
Storage: Store in an airtight container in the refrigerator for 2-3 days. Add a drizzle of extra dressing before serving if it seems dry after sitting.
Homemade dressing: If you prefer to make your own dressing, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar (or fresh lemon juice), 1 tablespoon dijon mustard or honey, 1-2 tablespoons minced red onion, 1-2 teaspoons dried oregano, 1 teaspoon sea salt, and black pepper to taste.
Prep ahead: This salad can be made up to a day in advance, which makes it great for entertaining. Just hold back a little extra dressing to refresh it before serving.
Serve with: This is a summer staple alongside anything off the grill – grilled chicken drumsticks, grilled chicken thighs, or shrimp kabobs are all perfect pairings.