Ingredients
For the Potato Salad:
- 1 kg small new potatoes (such as Annabelle), scrubbed
- 150 g green beans, trimmed
- 3 green onions, finely sliced
- 70 g Kalamata olives (pitted), halved
- 2 tablespoons capers (in brine), roughly chopped
- 35 g fresh mint, chopped (about 2 generous handfuls)
- 1 small bunch fresh coriander, chopped (about 4–5 tablespoons)
- 1 small bunch flat-leaf parsley, chopped (about 4–5 tablespoons)
- 50 g flaked almonds, lightly toasted
For the Lemon Dressing:
- 80 ml extra-virgin olive oil
- 70 ml fresh lemon juice (about 1 1/2 lemons)
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
For Serving (Optional):
- 100 g feta, crumbled
- 4 hard-boiled eggs, halved
Instructions
- Cook the potatoes: Place the potatoes in a large saucepan and cover with cold, generously salted water. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until just tender when pierced with the tip of a knife. Drain well and allow to cool just enough to handle, then cut into thick slices or bite-sized chunks.
- Blanch the green beans: Meanwhile, bring a separate saucepan of generously salted water to a boil. Add the green beans and cook for 3–4 minutes until tender-crisp and bright green. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their colour. Drain well, then cut the beans in half on the diagonal.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, sea salt and a generous grinding of black pepper until well combined.
- Assemble the salad: Place the warm potatoes in a large serving bowl and pour over the dressing. Toss gently to coat, then let stand for 10 minutes so the warm potatoes can absorb all the fresh lemon flavour.Add the green beans, green onions, olives, capers, mint, coriander and parsley, then toss gently to combine.Scatter over the toasted flaked almonds and, if using, the crumbled feta (it's optional, but highly recommended!). You can either sprinkle the feta over the salad or serve it on the side. Serve with the hard-boiled eggs on the side or arrange them over the salad just before serving. Enjoy!
Nutrition
Notes
- Use waxy new potatoes: Waxy varieties such as Annabelle hold their shape beautifully while staying creamy inside. There's no need to peel them as their thin skins add texture and flavour.
- Dress while warm: Toss the potatoes with the dressing while they're still warm so they absorb all the bright lemon flavour.
- Toast the almonds: Toast the flaked almonds in a dry frying pan for 2–3 minutes until lightly golden and fragrant for the best flavour and crunch.
- Serve your way: This potato salad is delicious served slightly warm, at room temperature or chilled.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. They're just as delicious the next day. Try tossing them with a handful of crisp salad greens for an easy, flavour-packed lunch.