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Grilled New Potato and Green Bean Salad with Feta and Olives


Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.













Low Cholesterol, Trans-fat Free, Good source of fiber


½ pound green beans
8 ounces, or wax beans, or purple beans, ends trimmed
1 pound new potatoes
to taste
3 tablespoons red wine vinegar
1 tablespoons lemon juice
fresh, or to taste
1 ½ tablespoons dijon mustard
or to taste
½ tablespoon honey
or maple syrup
salt and black pepper
to taste
½ cup olive oil, extra-virgin
olive oil
for grilling
6 ounces feta cheese
crumbled or cubed
½ cup kalamata olives
1 ½ tablespoons oregano
freshly chopped
parsley leaves
fresh, for garnish


Get together the ingredients we need.

Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes.

Transfer into ice water, drain well, cut into half crosswise if too long, set aside.

Add the potatoes in a dutch oven or saucepan, cover with cold and salted water.

Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes.

Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes.

Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended.

Add the vinegar, lemon juice, mustard, honey, salt and pepper in a large bowl, whisk until well blended.

Slowly whisk in the extra-virgin olive oil until well combined.

Preheat the grill to medium heat.

Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper.

Grill until brown in spots, turning once or twice, 4 to 6 minutes.

Boil and grill the new potatoes.

Remove from the grill and toss with some of the vinaigrette.

Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined.

Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed.

Sprinkle the parsley leaves over the salad. Serve at room temperature or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 29368% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 251mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 29%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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