Potato and green bean salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This flavour-packed potato salad is perfect for summer. Serve alongside Sophie Wyburd’s burnt lime and honey chicken kebabs along with her raw beetroot salad for a celebratory feast worth sharing.
From Saturday Kitchen
Ingredients
- 750g/1lb 10oz baby new potatoes, halved
- small bunch fresh mint, leaves picked and roughly chopped
- 2 small bunches fresh flatleaf parsley, roughly chopped
- 60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar
- 50g/1¾oz cornichons, roughly chopped
- 4 pickled guindilla chillies, roughly chopped
- 1 lemon, juice only
- 1 tbsp Dijon mustard
- 12 tbsp olive oil
- 4 spring onions, finely sliced
- 200g/7oz fine green beans, halved
- salt and freshly ground black pepper
Method
Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes.
Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper.
When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes.
Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve.
