Bring a pot of salted water to a boil over high heat. Add the green beans and cook until crisp-tender, 4 to 7 minutes. Drain.
Add the green beans and chopped mint to the potatoes and toss. In a small bowl, whisk the olive oil and lemon juice. Add to the salad and toss. Season with kosher salt and pepper to taste. Crumble the feta on top and serve garnished with mint sprigs and lemon wedges, if using.
This salad pairs well with grilled tuna or broiled lamb chops.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips