Print this recipe here:
1 and 1/2 – 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.
Greek Sun Time (With Intro)
ITEM ID: 66582698
Its All Greek
ITEM ID: 84456733
Official Facebook Page:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I’m proud to be an affiliate partner 🙂
My cutting board:
Kitchen Aid Mixer:
Cast iron pan:
Half sheet baking pans:
Thanks for watching! I’d love to see your recreations of these dishes so please share pics with me on social media 🙂
Don’t forget to SUBSCRIBE and spread the word so that we can make the world more delicious!