Green Bean & New Potato Salad
Serves Prep time Cook time
4 – 6 30 minutes 30 minutes
A bright Green Bean & New Potato Salad featuring briny olives, and fragrant fresh herbs. A zesty mustard dressing brings everything together with subtle sweetness and tang. Served slightly warm or at room temperature, it’s a hearty, flavourful side perfect for summer gatherings.
Ingredients
250 g green beans (or Bayley Beans)
1 kg new potatoes
¾ cup olives (pitted; green or kalamata work well)
1 tsp Dijon mustard
1 tsp wholegrain mustard
½ tsp honey
8 Tbsp olive oil
Zest of 1 lemon
Salt and freshly ground black pepper
½ cup mixed fresh herbs (such as chives, thyme, and Italian parsley)
Method
Cook the beans:
Trim the beans, then blanch them in boiling water for 2–3 minutes until just tender and bright green. Drain and cool.
Cook the potatoes: Place the new potatoes in a pot of salted cold water. Bring to a boil, then simmer until tender (about 12–15 minutes, depending on size). Drain and let steam dry. Cut larger potatoes in half.
Make the dressing: In a large bowl, whisk together the Dijon mustard, wholegrain mustard, honey, and lemon zest. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.
Assemble the salad: Add the warm potatoes and beans to the dressing and toss gently to coat.
Finish: Add the olives and chopped fresh herbs. Toss again and adjust seasoning if needed.
