I’ve moved on from creamy potato salads. This potato salad with green beans is a summer classic. It’s the perfect bring-along side dish for picnics, potlucks and barbecues.

This is what you need for this Mediterranean Potato Salad with Green Beans

• yukon gold potatoes
• green beans
• cherry tomatoes
• red onion
• oregano
• kalamata olives
• capers
• olive oil
• sherry vinegar

I love the flavours of the kalamata olives and capers mixed with the warm creamy potatoes and crispy green beans. The marinated tomatoes and onions with oregano add lots of flavour to this salad which is tossed with a basic vinaigrette. This salad is best served at room temperature. 

Add sliced hard boiled eggs and tuna to make this salad a meal.

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Mediterranean Potato Salad with Green Beans

Course Salad

Ingredients

• 1 pound small Yukon Gold potatoes
• 1 cup cherry tomatoes, cut in half
• ¼ cup red onion, thinly sliced
• ½ pound green beans
• 1 tsp dried oregano
• ½ cup kalamata olives, pitted and cut
• 2 tbsp capers, drained and patted dry
• 2 tbsp olive oil
• 2 tbsp sherry vinegar
• salt and pepper

Instructions

Cook the Potatoes

• Boil whole, unpeeled potatoes in salted water until tender, about 15 minutes until knife tender.
• With a slotted spoon and transfer the potatoes to a bowl.
• Save the cooking water to blanch the string beans.
• While the potatoes are cooking, prepare the rest of the ingredients.

Marinate the Tomatoes

• Combine the tomatoes and onions in a bowl.
• Season generously with salt and pepper, 1 tsp oregano and drizzle with olive oil.
• Mix well. Cover and set aside.

Blanch the Beans

• Bring the potato cooking water back to a boil.
• Blanch the green beans about 2-3 minutes.
• Drain in a colander. Run the beans under cold water to stop the cooking process.
• Cut into 2-inch pieces on a diagonal.
• Set aside.

Fry the Capers

• This is an optional step.
• In a small pan, heat 1 tbsp olive oil.
• Add the capers. Watch out as they will splatter.
• Fry for a minute, they will soften and open up.
• Drain on a piece of paper towel.
• You can skip this step and add them straight from the jar.

To Assemble:

• In a large bowl, add olive oil and vinegar.
• Season with salt, pepper and 1 tsp oregano. Whisk to combine.
• Cut the cooked potatoes in half and add to the bowl. Mix gently.
• Add the green beans, marinated tomato onion mixture, capers and olives. Mix again.
• Taste for seasoning.
• Serve at room temperature.