Roasted Potato Salad with Green Beans, Feta & Mint

• 3/4 lb. green beans, ends trimmed, cut diagonally into 1-1/2-inch pieces
• 1/3 cup chopped fresh mint
• 1 recipe Simple Roasted Potatoes
• 5 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/4 lb. crumbled feta (1 scant cup)
• Mint sprigs, for garnish (optional)
• Lemon wedges, for garnish (optional)

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.