Recipes, Guides, Lifestyles by GRATSI

Green Bean & Baby Potato Salad
EAT

ALEXANDRA'S KITCHEN

Green Bean & Baby Potato Salad

It's fresh, colorful, and full of classic Mediterranean flavors that always remind me of Greek summers.

By Alexandras Home

 |  

@home.alexandras

July 10, 2026

By Alexandras Home

Ingredients

  • 500

    g (1.1 lb) green beans, trimmed

  • 400

    g (14 oz) baby potatoes

  • 1

    onion, thinly sliced

  • 3

    fresh onions (spring onions), thinly sliced

  • 20

    Kalamata olives, pitted

  • 30

    capers

  • A handful of fresh parsley, finely chopped

  • For the Dressing:

  • 1

    tsp Dijon mustard

  • 60

     ml (¼ cup) extra virgin olive oil

  • 1

     tsp dried oregano

  • Salt, to taste

  • Juice of 1 lemon

Instructions

SHOP GRATSI WHITE WINE

TOTAL TIME

30 minutes

4 servings

SHOP GRATSI WHITE WINE

A Fresh Greek Summer Salad
When the weather gets warm, I find myself making this salad again and again. It's fresh, colorful, and full of classic Mediterranean flavors that always remind me of Greek summers. Tender green beans, baby potatoes, sweet onions, Kalamata olives, and capers come together with a simple lemon and olive oil dressing that lets every ingredient shine. It's the perfect salad for a light lunch, a barbecue, or served alongside grilled fish or meat.

A bowl filled with cooked green beans, some with visible small garlic slices, served on a light-colored ceramic plate. Fresh bunches of leafy green parsley on a wooden cutting board, with some sprigs separated from the main bunch. A group of small, yellow potatoes is arranged on a wooden surface next to a glass of white wine.

STEP 1

Wash the baby potatoes well and cut any larger ones in half. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes, depending on their size.

Sliced yellow potatoes are spread out on a wooden surface. A glass bottle labeled GRA is partially visible in the top left corner. A woman in a kitchen adds cut potatoes from a bowl into a pot on the stove. She has curly hair, wears a black top and apron, and is focused on cooking. Kitchen shelves and plants are visible in the background. A gray ceramic bowl containing quartered yellow potatoes with their skins on, arranged in the center.

STEP 2

Using a slotted spoon, remove the potatoes and set them aside to cool slightly. In the same boiling water, add the green beans and cook for about 5 minutes, until they are tender but still crisp.

Freshly cooked green beans in a metal strainer on a wooden cutting board, with a glass of amber liquid in the background. A pot filled with water and green beans that appear to be boiling or simmering on a stovetop.

STEP 3

Immediately transfer the green beans to a large bowl filled with ice water and let them sit for about 4 minutes. This stops the cooking process and helps them keep their vibrant green color. Drain the green beans well.

A glass bowl filled with ice cubes sits on a wooden surface. Nearby, a small glass of golden liquid with GRATSI printed on it is also on the wood. Green beans in a glass bowl filled with ice water and ice cubes, likely being blanched, sit on a white surface. A white colander filled with cooked green beans sits on a wooden surface. A glass of amber-colored liquid is partially visible in the upper left corner.

STEP 4

In a small jar, combine the Dijon mustard, lemon juice, extra virgin olive oil, oregano, and salt. Close the lid and shake well until the dressing is smooth and emulsified.

Two lemon halves are placed cut side up on a wooden surface next to a glass containing a light yellow beverage. A cluster of dark purple olives is scattered on a wooden cutting board. A partial glass filled with a light yellow liquid is visible in the top left corner. A small glass bowl with yellow liquid, possibly olive oil, sits on a wooden surface viewed from above.

STEP 5

In a large serving bowl, combine the potatoes, green beans, onion, fresh onions, Kalamata olives, capers, and chopped parsley.

A bowl of green beans topped with chopped green onions sits on a light-colored table; a wooden tray and a bottle labeled GRATSI are partially visible in the background. A bowl of green beans topped with chopped olives and green onions sits next to a small glass of amber liquid on a wooden tray. A bowl filled with green beans, topped with sliced red onions, chopped herbs, and what appears to be dried cranberries, all in a beige dish on a wooden surface.

STEP 6

Pour the dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or refrigerate for about 30 minutes before serving to allow the flavors to meld together.

A bowl of green bean salad with sliced red onions, chopped parsley, capers, olives, and a light vinaigrette. A woman with curly hair mixes a salad in a kitchen, using wooden utensils. She wears a black tank top and a necklace. The kitchen has jars, a GRATSI box, and a glass of drink on the wooden counter. A bowl of green bean and potato salad with red onions and herbs sits on a counter. Nearby are a glass of amber liquid, two lemons, and a small pitcher of olive oil.

Wine Pairing
This fresh and vibrant salad pairs beautifully with a chilled glass of Gratsi White Wine. Its crisp acidity and refreshing citrus notes complement the lemon dressing, while its delicate fruit aromas perfectly balance the briny olives and capers, making every bite even more enjoyable.

The market

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