• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

Briny Kalamata olives and a vinegary feta cheese dressing gives this potato and bean salad lots of flavor. This is perfect served as a side, but we usually enjoy it with some protein on top. Try baked chicken breast or some roasted shrimp.

• 1 pound small yellow or white potatoes
• 1 pound green beans, ends trimmed and cut into 1-inch pieces (about 4 cups)
• 1/2 cup pitted Kalamata olives, halved
• 1 tablespoon finely chopped spring onion
• 1 tablespoon finely chopped parsley
• 2 tablespoons sherry vinegar
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 2 ounces feta cheese, crumbled
• Salt and fresh black pepper

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