Summer · Salad
Green Bean and Potato Salad
A picnic salad dressed in vinegar instead of mayonnaise, so it travels well.
- 35 min
- Serves 4
- Vegetarian
- Summer
You need
Method
- Step 1: Cut the potatoes into bite-size pieces and boil in salted water for 10 to 12 minutes, until tender. Add the trimmed green beans for the last 3 minutes. Drain.
- Step 2: Whisk the oil, vinegar, mustard, salt and pepper in a big bowl.
- Step 3: Add the warm potatoes and beans and toss, so they soak up the dressing.
- Step 4: Fold in the thinly sliced onion and chopped parsley. Serve warm or at room temperature.
Make a meal of it
In these plates
Also good in summer
More from the season
Main
Corn and Black Bean Tacos
Charred sweet corn and smoky beans in warm tortillas, finished with lime and avocado.
30 min Serves 4 Vegetarian
Breakfast
Blueberry Oat Breakfast Bake
Baked oatmeal you can cut into squares, warm for breakfast or cold on a busy morning.
45 min Serves 4 Vegetarian
Dessert
Peach Oat Crisp
Ripe peaches under a buttery oat crumble. Serve it just warm.
55 min Serves 4 Vegetarian
Main
Eggplant and Tomato Bake
Roasted eggplant layered with fresh tomato sauce, basil and ricotta.
60 min Serves 4 Vegetarian