Italian Potato and Bean Salad
Categories: Sides & Salads
- 75g thin green beans, trimmed
- 350g of salad or baby potatoes
- 175g cherry tomatoes, halved
- 1 very small red onion, finely sliced
- Small handful basil leaves
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 tsp red wine vinegar
- ½ tsp Dijon mustard
MethodPlunge the beans into a pan of boiling water, 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 bowl. Season with salt and pepper.
Drain the potatoes and rinse under cold water, then (if preferred) remove the skins and slice thickly. Add to 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.
Cooks tipsTo make this dish more substantial, try adding some strips of salami, or some crispy fried cubes of bacon or pancetta.