MayonnaisePotatoSides & Salads

Italian Potato and Green Bean Salad

Potato salad is a staple for every picnic, so here’s a Mediterranean twist on the classic. Tossed in a tasty vinaigrette dressing with fresh herbs, this recipe is a great alternative to mayonnaise-based dressings and creates a perfect side dish to any summer buffet.

Prep Time: 5 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

500g baby new potatoes, halved
150g green beans, trimmed and halved
12 pitted black olives
25g capers
4 tbsp Filippo Berio Extra Virgin Olive Oil
1 tbsp Filippo Berio Red Wine Vinegar
Salt and freshly ground black pepper
4 tbsp freshly chopped flat leaf parsley

Method

Place the beans into a pan of boiling water and boil for 4 minutes until crisp and tender. Drain and transfer to a bowl of cold water to cool.
Cook the potatoes in lightly salted water for 12 minutes, or until tender. While the potatoes are cooking, whisk together the ingredients for the dressing in a medium sized bowl. Season with salt and pepper.
Drain the potatoes and rinse under cold water, then (if preferred) remove the skins and slice thickly. Add the dressing while still warm and toss together. Allow to cool.
Cut the tomatoes into quarters and add to the cooled potatoes. Drain the beans and cut into 2.5cm lengths and add to the salad with the red onion and shredded basil leaves. Mix together then serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.