Potato & Green Bean Salad
About
Prep Time:
35 minutes
cook time:
20 minutes
serves:
6 - 8
This recipe sits within Sunday’s Big Table menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
2 eggs
1kg potatoes
375g green beans
12 olives
5 sprigs flat leaf parsley
5 sprigs chives
⅓ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
2 tbsp capers
4 olives
Salt and pepper
Preparation:
Make the hard boiled eggs. Once cooled, peel the eggs under running cool water and slice into quarters
Slice the small potatoes in half, or in quarters. Cook the potatoes until you can easily poke a knife into them . Remove with a slotted spoon or tongs. Keep the boiling water
Add the green beans and boil for 2-3 minutes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water
This is meant to stop the cooking process and retain the bright green colour of the beans
Make the Dressing. In a jar, combine the olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, plus salt and pepper. Shake well to combine
In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters
