Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a similar texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start with 1.5 to 2 pounds of potatoes in a pot filled with cold water.

Add about 1.5 to 2 teaspoons of salt to the water and bring to a boil.

Reduce heat to medium and cook the potatoes until fork tender, about 15-23 minutes.

While the potatoes are cooking, prepare the dressing by grating 1 clove of garlic.

Add a heaping tablespoon of mustard, 1/4 cup of lemon juice, 1/4 cup of red wine vinegar, and 1/2 cup of olive oil to the garlic and whisk together.

Slice kalamata olives in half and set aside.

Once the potatoes are fork tender, remove them from the water and add green beans to the same pot.

Boil the green beans for about 7-8 minutes, then transfer them to an ice water bath to stop the cooking process.

After the potatoes have cooled, cut them into rounds or chunks, depending on their size.

Pat the green beans dry with paper towels and cut them in half if desired.

Combine the potatoes and green beans in a bowl, season with salt, and pour the dressing over the top.

Add dry dill to the salad and mix gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens