Description
A fresh and vibrant potato and green bean salad combining tender new potatoes, crisp green beans, borlotti beans, cherry tomatoes, herbs, and a tangy pesto dressing. Perfect as a light lunch or a side dish.
Ingredients
Units
Scale
- 200g new potatoes
- 200g green beans
- 200g borlotti beans
- 1 small red onion, thinly sliced
- 1 tbsp capers
- 100g cherry tomatoes, halved
- 10g parsley, diced
- 10g basil, diced
- 2 tbsp pesto
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 1/2 lemon, juice
- Salt and pepper, to taste
- 3 hard boiled eggs, sliced
Instructions
- Boil the new potatoes in salted water until tender, then drain and let cool slightly.
- Blanch the green beans in boiling water for 2–3 minutes, then transfer to ice water to keep them crisp.
- Rinse and drain the borlotti beans if using canned, or cook if using fresh.
- In a large bowl, combine the potatoes, green beans, borlotti beans, red onion, capers, cherry tomatoes, parsley, and basil.
- In a small bowl, whisk together pesto, olive oil, white wine vinegar, dried oregano, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat evenly.
- Top with sliced hard boiled eggs before serving.
Notes
- Use waxy potatoes to ensure they hold their shape in the salad.
- Adjust the amount of lemon juice and vinegar to your taste for a tangier dressing.
- You can prepare the salad ahead of time; keep the eggs separate until serving to maintain freshness.
- Optional: add a handful of toasted nuts for extra crunch.