Green Bean & Baby Potato Salad

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.

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.

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.

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.

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.

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

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.

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.