Preheat your oven to 450°F (232°C). In a large pot, bring water to a vigorous boil. Add the green beans and let them cook for 3 minutes until bright green and tender-crisp. Transfer the beans to an ice bath.

Return the water to a boil, then add a pinch of salt and 1 teaspoon of baking soda. Add the chopped potatoes and cook for 10 to 12 minutes until tender. Gently shake the pot to create texture on the potatoes.

Drain the potatoes and spread them on a greased baking sheet. Roast for about 40 minutes, flipping halfway through until golden-brown and crispy.

In a bowl, combine 1/4 cup of extra virgin olive oil, lemon juice, oregano, chives, minced garlic, honey, kosher salt, and black pepper. Mix until emulsified.

On a platter, layer the blanched green beans, crispy potatoes, red onion, Kalamata olives, and feta cheese. Drizzle the dressing generously over the top and serve warm or at room temperature.