Mediterranean · salad

Grilled New Potato and Green Bean Salad with Feta and Olives

Grilled New Potato and Green Bean Salad with Feta and Olives reads salinity 4.9, citrus 4.5 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Mediterranean salad, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.5 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 2.6 / 10

The measured notes (of 18)

Salinity 4.9 · Citrus 4.5 · Sourness 4.5 · Richness 4.2 · Sweetness 3.9 · Umami 3.4 · Funk & Ferment 2.8 · Earthy 2.7 · Herbaceous 2.5 · Bitterness 1.6 · Fruity 1.5 · Nutty 1.0 · Floral 0.9 · Warm Spice 0.6

What's in it (14)

• 1/2 pound green beans 8 ounces, or wax beans, or purple beans, ends trimmed
• 1 pound new potatoes halved
• 1 x salt to taste
• 3 tablespoons red wine vinegar
• 1 tablespoons lemon juice fresh, or to taste
• 1 1/2 tablespoons dijon mustard or to taste
• 1/2 tablespoon honey or maple syrup
• 1 x salt and black pepper to taste
• 1/2 cup olive oil, extra-virgin
• 1 x olive oil for grilling
• 6 ounces feta cheese crumbled or cubed
• 1/2 cup kalamata olives pitted
• 1 1/2 tablespoons oregano freshly chopped
• 1 x parsley leaves fresh, for garnish

Time & effort: about 15 min · effort: involved

Nutrition (per 100 g, engine-estimated): 146.6 kcal, 5.8 g protein, 12.6 g fat, 2.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (15 steps)

1. Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes.
2. Transfer into ice water, drain well, cut into half crosswise if too long, set aside.
3. Add the potatoes in a dutch oven or saucepan, cover with cold and salted water.
4. Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes.
5. Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes.
6. Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended.
7. Slowly whisk in the extra-virgin olive oil until well combined.
8. Preheat the grill to medium heat.
9. Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper.
10. Grill until brown in spots, turning once or twice, 4 to 6 minutes.
11. Remove from the grill and toss with some of the vinaigrette.
12. Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined.
13. Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed.
14. Sprinkle the parsley leaves over the salad.
15. Serve at room temperature or chilled.

Dishes with a similar flavor shape

• Chicken Fajitas — Tex-Mex
• Roasted Vegetable and Hummus Grain Bowl — Middle Eastern
• Crispy Lemon Chicken — Chinese-American
• Baked Sweet Potatoes with Black Bean Salsa and Lime Crema — Tex-Mex · Southwestern
• Chłodnik (Cold Beet Soup) — Polish

Keep reading: what salinity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.