Description
This flavorful Greek potato salad recipe is loaded with flavor thanks to punchy feta cheese, kalamata olives and a shortcut dressing. YUM!
Ingredients
Units
Scale
- 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 about 10-15 minutes, or until tender. Drain water from pan. Pour 1/2 cup dressing over hot potatoes and stir so all potatoes are coated with dressing. Set aside and let cool.
- Steam green beans until tender-crisp. Cut into 2 inch pieces. Let cool and add to potato bowl.
- Add feta cheese and kalamata olives to potatoes and green beans.
- Pour remaining dressing (1/4 cup) over remaining ingredients and toss together.
Notes
- Many bagged green beans have steaming instructions listed so you can steam them right in the bag. I typically don’t do the full amount of time, as I want them to be tender-crisp, not mushy. Err on the side of undercooking.