Sides & Salads

Italian Potato and Green Bean Salad

Potato salad is a “must” for every picnic. So, here’s a Mediterranean version, tossed in a tasty vinaigrette with fresh herbs. It’s a great alternative to mayonnaise-based dressings and creates a perfect side to grace any summer buffet.
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes

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:

  1. Boil the potatoes in a pan of lightly salted boiling water for 12-15 minutes until tender, adding the beans for the last 4 minutes. Drain and refresh under cold water.
  2. Place the potatoes and beans in a large bowl, add the olives and capers.
  1. In a small bowl, whisk together the Filippo Berio Extra Virgin Olive Oil and the Filippo Berio Red Wine Vinegar, season well.
  2. Pour the dressing over the salad and toss well to mix, then stir in the parsley.