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Potato Salad with Green Beans, Artichokes, Red Peppers & Olives

Scott Phillips

Servings: four as a light lunch or six as a side dish.


  • 2 Tbs. red-wine vinegar
  • 1/2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 lb. green beans, trimmed and cut into 2-inch lengths
  • 1-1/2 lb. red-skinned potatoes, scrubbed and cut into 3/4-inch pieces
  • 4 to 5 scallions, finely chopped, white and green parts separated
  • 1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
  • 1/2 cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled goat cheese

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 484
  • Fat Calories (kcal): 268
  • Fat (g): 30
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 15
  • Sodium (mg): 844
  • Carbohydrates (g): 44
  • Fiber (g): 5
  • Protein (g): 11


  • Combine the vinegar and oregano in a small bowl; season with salt and pepper. Whisk in the olive oil and taste for seasoning.
  • Bring a large saucepan of well-salted water to a boil over high heat. Add the beans and boil until just tender, about 4 min. Using a strainer, scoop out the beans and rinse under cold water.
  • Let the water in the saucepan come back to a boil. Add the potatoes and simmer, adjusting the heat as necessary, until the potatoes are tender, 10 to 15 min. Drain and transfer the potatoes to a large bowl; add the white parts of the scallions, drizzle on a few teaspoons of the dressing, and toss to coat. Season with salt and pepper to taste. Set aside to cool slightly.
  • When ready to serve, add the green parts of the scallions, the green beans, artichokes, red peppers, olives, and goat cheese to the potatoes. Pour over the remaining dressing and toss to combine. Season to taste with salt and pepper and serve.


For a dressier presentation, make the potato salad with only the scallions, olives, and feta. Then dress the beans, artichokes, and peppers individually (you’ll need a double batch of dressing). Line each plate with a few leaves of bibb lettuce drizzled with dressing, and arrange all the elements artfully on top. If you like, add a bit of canned tuna or cooked chicken.


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Reviews (1 review)

  • RevaC | 09/21/2018

    We really liked this and have made it 3 times. It went amazingly well with a dinner of baby back ribs. I make two changes; I'm not a fan of oregano, so I use julienned fresh basil. At my husband's request I have added some Dijon mustard with seeds to the dressing. Also, next time I make this to accompany a heavy meat dish, I will leave out the cheese.

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