Green Bean and Potato Salad
Vegetarian Gluten Wheat Dairy Free
4 Medium Potatoes, peeled
250g/9oz Fresh Green beans
2 Garlic Cloves, quartered
Approx 4 tbsp Olive Oil
Salt and Black pepper
1 teasp Red Wine Vinegar
Freshly chopped Mint
1. Cut the potatoes into bite-size chunks, place in a pan of lightly
salted water, bring to the boil then cook for 15-20 minutes until just tender.
2. Meanwhile, top and tail
the beans and cook in a little salt water together with the garlic, for 10
minutes or until tender. Add cooked potatoes to beans and cook together for a few more minutes.
Drain well and put into a bowl.
Pour on as much olive oil as desired, salt, pepper and a
little vinegar and garnish with finely mint. Serve warm or cold.
Main equipment required to make
Key techniques required to make this
Top and tail – To cut off a small piece from both
ends of green beans
Tips, Options and
Use small new potatoes