Lemony Potato And Green Bean Salad

If you’re looking for a refreshing and flavorsome side dish that perfectly embodies the essence of a Greek summer, then this Lemony Potato and Green Bean Salad is just what you need. Bursting with the freshness of lemon and the Mediterranean flavors of olive oil and herbs, this salad is a delightful addition to any meal. It’s light, healthy, and easy to make, making it a staple for picnics, potlucks, or simply enjoying at home. Let’s dive into the recipe and bring a taste of Greece to your table.

**Lemony Potato And Green Bean Salad**

**Ingredients:**
– 1 lb baby potatoes, halved
– 1/2 lb fresh green beans, trimmed
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Zest of 1 lemon
– Juice of 1 lemon
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
– Feta cheese, crumbled (optional, for serving)

**Instructions:**

1. **Boil the Potatoes:** In a large pot of salted water, bring the halved baby potatoes to a boil. Cook until the potatoes are fork-tender, about 10-12 minutes. Add the trimmed green beans to the pot during the last 3 minutes of cooking. Drain the potatoes and green beans and set aside to cool.

2. **Prepare the Dressing:** In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and pepper. This flavorful dressing will infuse your salad with the delicious taste of the Mediterranean.

3. **Assemble the Salad:** Once the potatoes and green beans have cooled slightly, transfer them to a large mixing bowl. Pour the prepared dressing over the vegetables and gently toss to coat evenly. The aroma of the lemon and herbs will instantly transport you to a Greek seaside taverna.

4. **Chill and Marinate:** Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour, allowing the flavors to meld together. This salad is best enjoyed chilled, making it a perfect make-ahead dish for busy days.

5. **Serve and Enjoy:** Just before serving, give the salad a final toss to ensure the dressing is well-distributed. For an extra touch of authenticity, sprinkle crumbled feta cheese over the top of the salad. The creamy tanginess of the feta pairs perfectly with the zesty lemon and tender potatoes.

6. **Garnish and Present:** Garnish the Lemony Potato and Green Bean Salad with a few parsley leaves for a pop of color and freshness. Serve alongside grilled chicken, fish, or as part of a larger Mediterranean spread. Your guests will love this vibrant dish that captures the essence of Greek cuisine.

7. **Leftover Tip:** This salad keeps well in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day. It’s a great option for a quick and nutritious lunch or a light dinner.

This delightful Lemony Potato and Green Bean Salad is not just a side dish – it’s a culinary escape to the sun-soaked beaches of Greece. With its vibrant flavors and simple preparation, it’s a wonderful addition to your repertoire of Greek-inspired recipes. So, grab your ingredients and get ready to enjoy a taste of the Mediterranean in your own home.