Ingredients
For the salad:
- 300 g green beans, trimmed
- 700 g firm-cooking potatoes, scrubbed (I like Bamberger Hörnchen or new potatoes)
- 3 stalks celery, thinly sliced
- 6 radishes, halved and thinly sliced
- 2 green onions, diced
- 200 g surimi, cut into 2cm pieces (see notes)
- generous handful fresh basil, slivered
For the dressing:
- 1 clove garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon coarse sea salt plus more to taste
- freshly ground pepper , to taste
Instructions
- In a small bowl, whisk together the garlic, lemon juice, vinegar and mustard; then whisk in oil and season with salt and pepper. Set aside.
- Add potatoes to a pot of cold water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander. Peel while warm, slice and transfer to a large bowl. Pour the dressing over the warm potatoes and toss to coat (the potatoes will soak up some of the flavours of the dressing if still warm).Note: if using thin-skinned new potatoes, feel free to leave the skin on.
- Meanwhile, bring a second pot of water to a boil. Add beans and cook until barely tender and bright green, about 2 to 3 minutes. Transfer immediately to a large bowl of ice water to cool. Drain, pat dry and cut in half.
- Add the green beans, celery, radishes, green onion, surimi and basil to the bowl with the potatoes and dressing. Toss until well combined.
- Adjust seasoning as desired, serve and enjoy.
Nutrition
Notes
- If you can pick up surimi fresh from your fish monger, I definitely recommend it, as it I think it’s superior in taste. Otherwise, look for it in larger, well-stocked supermarkets along with other packaged fish products. Otherwise, feel free to skip it and add a little sweet corn or steamed green asparagus.