Potato Salad

Potato Salad

Total Time: 25 minutes
Course: Lunch, Main Course
Keyword: Vegetarian
Servings: 4 people

Ingredients

  • 500g new potatoes (half the big ones)
  • 5 spring onions (sliced)
  • 1 lemon (zest only)
  • 1/2 lemon (juice only)
  • 1 & 1/2 tsp red wine vinegar
  • 4 tsp olive oil
  • 200g green beans (trimmed)
  • Handful mint (chopped)
  • 400g cannellini beans (drained; 235g drained weight)
  • 40g feta
  • 1 clove garlic (finely grated)
  • black pepper to taste (optional)

Instructions

  • Steam the new potatoes for 20 minutes, or until they are cooked but still firm.
  • Whilst the potatoes are steaming, in a bowl add the lemon zest, lemon juice, red wine vinegar, olive oil and garlic. Mix together to make a salad dressing.
  • 5-7 minutes before the potatoes have finished cooking, add the green beans to the steamer. They should also be cooked but still firm.
  • Once cooked, run the green beans and potatoes under cold water to start cooling them down.
  • In the bowl with the salad dressing add in the spring onion, mint, drained cannellini beans, cooled green beans and potatoes. Toss the salad together making sure everything is coated.
  • Sprinkle over the feta cheese, season and serve.

Notes

This dish is a lovely accompaniment to a summertime BBQ, served as a main with some pan-fried sea bass, or as a packed lunch with some boiled eggs.
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