Blanch the green beans. In a large pot, bring water to a rolling boil over high heat. Add green beans and cook for 3 minutes. Transfer them to an ice bath to stop the cooking.

Parboil the potatoes. In the same pot, add chopped potatoes, kosher salt, and baking soda. Cook for 10-12 minutes until tender but not falling apart. Drain and let dry.

Roast the potatoes. Preheat the oven to 450°F (230°C). Toss parboiled potatoes with olive oil and roast for about 40 minutes, flipping halfway until golden brown and crispy.

Make the dressing. In a mason jar, combine olive oil, lemon juice, oregano, chives, garlic, honey, salt, and pepper. Shake or whisk until well blended.

Assemble the salad. Layer blanched green beans, roasted potatoes, red onion, Kalamata olives, and feta on a platter. Drizzle with dressing, toss gently, and serve warm.