If you are searching for a delightful combination of crisp textures and vibrant flavors, look no further than this Warm Green Bean Salad with Crispy Potatoes and Feta Recipe. It’s an absolute crowd-pleaser, blending tender yet crunchy green beans with perfectly roasted, golden potatoes and the creamy tang of feta cheese. Every bite bursts with freshness and warmth, making it an ideal dish to brighten up any meal or serve as a memorable side for your next dinner gathering.
Ingredients You’ll Need
This Warm Green Bean Salad with Crispy Potatoes and Feta Recipe relies on simple, fresh ingredients that each bring something special to the table—whether it’s crispness, creaminess, or a burst of herbal goodness.
- Green beans (1 lb): Fresh and trimmed, these provide a vibrant pop of color and a satisfying snap.
- Medium potatoes (4, peeled and diced): The star of crispy texture, perfectly roasted to golden perfection.
- Olive oil (2 tablespoons, divided): Brings richness and helps achieve that beautiful crisp on the potatoes.
- Garlic powder (1 teaspoon): Adds warmth and subtle aromatic depth without overpowering.
- Dried thyme (1 teaspoon): Offers an earthy, fragrant note that complements the potatoes beautifully.
- Salt and pepper (to taste): Essential for enhancing every ingredient’s natural flavor.
- Dijon mustard (1 tablespoon): Adds a bit of tang and complexity to the dressing.
- Red wine vinegar (2 tablespoons): Lifts the salad with acidity, balancing the richness of the potatoes and feta.
- Honey or maple syrup (1 tablespoon): A touch of sweetness that harmonizes the dressing.
- Fresh parsley (1/4 cup, chopped): Adds a fresh, herbaceous finish and brightens the dish.
- Crumbled feta or goat cheese (optional, 1/4 cup): Creamy and tangy, this topping completes the salad with a luxurious texture.
How to Make Warm Green Bean Salad with Crispy Potatoes and Feta Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C). Spread those diced potatoes on a baking sheet in a single layer, ensuring they aren’t overcrowded—that’s key for achieving maximum crispiness. Drizzle one tablespoon of olive oil over them, then sprinkle generously with garlic powder, dried thyme, salt, and pepper. Toss everything together to coat. Roast your potatoes for 25 to 30 minutes, flipping halfway through, until they develop a gorgeous golden brown crust that’s crispy on the outside and tender inside.
Step 2: Blanch the Green Beans
While the potatoes are roasting, bring a pot of salted water to a rolling boil. Add the trimmed green beans and cook just 3 to 4 minutes so they become tender but keep their delightful snap. Once cooked, immediately plunge them into an ice bath—the shock stops cooking instantly and preserves that vibrant green color. Drain thoroughly and set them aside.
Step 3: Prepare the Dressing
In a small bowl, whisk together Dijon mustard, red wine vinegar, honey or maple syrup, and the remaining tablespoon of olive oil. Season with salt and pepper to your liking. This dressing is the magic that ties the earthy potatoes and fresh green beans together with a perfect zing, balancing sweet and tangy notes effortlessly.
Step 4: Assemble the Salad
In a large bowl, gently combine your blanched green beans with the crispy roasted potatoes. Pour the dressing over and toss carefully to ensure every bite is coated with that luscious flavor. The warmth of the potatoes slightly softens the green beans, blending textures beautifully.
Step 5: Serve and Garnish
Top your salad with fresh chopped parsley and, if you love an extra creamy touch, sprinkle on crumbled feta or goat cheese. Serve this dish warm—it’s perfect as a vibrant side or even a light main course on its own.
How to Serve Warm Green Bean Salad with Crispy Potatoes and Feta Recipe
Garnishes
Fresh herbs like parsley or chives add a fresh, peppery aroma and a bright green contrast that immediately lifts the salad’s appearance and flavor profile. Crumbled feta or tangy goat cheese melts slightly on the warm potatoes, creating a rich, creamy finish that’s irresistible.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled fish, or even a juicy steak for a balanced, satisfying meal. It also works wonderfully alongside crusty bread or as an accompaniment to a mezze platter.
Creative Ways to Present
For a festive presentation, try serving the salad in individual bowls topped with edible flowers or microgreens. Alternatively, layer the salad in a glass jar for a vibrant picnic option or arrange it on a platter with whole roasted lemon wedges for squeezing over just before eating.
Make Ahead and Storage
Storing Leftovers
You can store leftover Warm Green Bean Salad with Crispy Potatoes and Feta Recipe in an airtight container in the refrigerator for up to three days. To keep the potatoes from losing their crispiness, avoid mixing them with the dressing until just before serving again.
Freezing
While the green beans and potatoes don’t freeze well together due to texture changes, you can freeze the roasted potatoes separately for up to a month. Thaw them in the refrigerator overnight and re-crisp in the oven before tossing with freshly blanched green beans and dressing.
Reheating
For best results, reheat leftover crispy potatoes in a 400°F oven for about 10 minutes to bring back their crunch before mixing with fresh green beans and dressing. Avoid microwaving as it tends to make the potatoes soggy.
FAQs
Can I use fresh green beans straight without blanching?
Blanching the green beans softens them just enough while maintaining that satisfying crunch and vibrant color. Using raw beans might make the salad harder to chew and less enjoyable, so blanching is highly recommended.
What’s the best potato type for crispy roasting?
Starchy potatoes like Russets or Yukon Golds work best. Russets yield a crispier exterior, while Yukon Golds provide a creamy interior and slightly buttery flavor. Either type will make your Warm Green Bean Salad with Crispy Potatoes and Feta Recipe shine.
Can I substitute feta with another cheese?
Absolutely! Goat cheese adds a similar tang and creaminess, or you might try a crumbly blue cheese if you prefer bolder flavors. For a dairy-free alternative, omit the cheese and add toasted nuts for crunch.
Is this salad served warm or cold?
This recipe shines when served warm, allowing the potatoes to stay crispy and the flavors to meld. However, it can also be enjoyed at room temperature, especially if preparing ahead for a picnic or potluck.
Can I add other vegetables?
Definitely! Roasted cherry tomatoes or sautéed mushrooms complement the existing flavors beautifully. Just be mindful to keep the balance of textures so the potatoes and green beans remain the stars.
Final Thoughts
There’s something truly special about this Warm Green Bean Salad with Crispy Potatoes and Feta Recipe that makes it feel like a cozy hug on a plate. Whether you’re feeding a crowd or just treating yourself, the harmony of textures and flavors is sure to impress. Give it a try—you might just find your new favorite salad to bring to life any meal.
Print
Warm Green Bean Salad with Crispy Potatoes and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant warm green bean salad featuring crispy roasted potatoes, tossed in a tangy Dijon mustard and red wine vinegar dressing, garnished with fresh parsley and optional creamy cheese, perfect as a side or light main dish.
Ingredients
Vegetables
- 1 lb green beans, trimmed
- 4 medium potatoes, peeled and diced
Seasonings & Oils
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
Garnish
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup crumbled feta or goat cheese
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Spread the peeled and diced potatoes in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic powder, dried thyme, salt, and pepper. Toss well to coat evenly. Roast for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
- Blanch the Green Beans: While the potatoes roast, bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are tender yet still crisp. Drain the beans and immediately transfer them to a bowl of ice water to halt the cooking process. After cooling, drain again and set aside.
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey or maple syrup, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste, ensuring a balanced, tangy dressing.
- Assemble the Salad: In a large bowl, combine the blanched green beans with the crispy roasted potatoes. Pour the dressing over the mixture and toss gently to evenly coat the salad components.
- Serve: Garnish the salad with fresh chopped parsley and, if desired, sprinkle with crumbled feta or goat cheese. Serve the salad warm as a flavorful side dish or a light main course.
Notes
- Use Yukon Gold or red potatoes for the best roasting results and a creamy texture.
- Blanching the green beans keeps them crisp and vibrant in color.
- The salad is versatile – substitute honey with maple syrup for a vegan option.
- Feta or goat cheese adds a creamy texture but can be omitted for a dairy-free version.
- Leftover salad can be refrigerated and served cold or reheated gently.
