A potato salad filled with lots of fresh flavours.
Lunch, Main Course
(half the big ones)
1 & 1/2
red wine vinegar
(drained; 235g drained weight)
black pepper to taste
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.
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.