Greek-Style Potato and Green Bean Salad with Lemon-Olive Oil

This salad keeps things simple in the best way — potatoes boiled until tender, green beans blanched until bright and crisp-tender, then both tossed together while still slightly warm so they soak up the dressing fully.

Potatoes and green beans both bring potassium to the table, and the dressing here is built entirely around lemon juice, oregano, and good olive oil rather than salt, which keeps this a genuinely low-sodium side or light lunch. Fresh parsley and a little red onion round it out with brightness and bite.

Serve it warm right after tossing, or chill it and serve cold — it holds up well either way and makes a great make-ahead side for a week of lower-sodium meals.