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Green Bean and Potato Salad   


Veg   CD   PIC  30mins



Serves  4   Cold   Picnic   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.


3. 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 this Recipe

Sharp knife

2 Saucepans

Mixing Bowl


Key techniques required to make this Recipe

Top and tail To cut off a small piece from both ends of green beans

Tips, Options and Substitutions


Use small new potatoes



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