Green Bean and Potato Salad with Capers, Basil and Pine Nuts

Dish - Everyday Dish - - Sides -

New sea­son waxy pota­toes are al­ways pop­u­lar – toss them with the dress­ing while they’re still warm so they soak up all the flavours.

Cook the beans in plenty of boiling salted wa­ter un­til just ten­der. Re­move with tongs and re­fresh in cold wa­ter. Drain and pat dry on kitchen tow­els.

Add the pota­toes to the boiling wa­ter and cook un­til ten­der. Drain and when cool enough to han­dle, cut into wedges.

Soak the onion in cold wa­ter for 10 min­utes then drain and squeeze dry in a clean tea towel.

Dress­ing:

Whisk the oil, le­mon zest and juice, gar­lic and chilli flakes in a large bowl and sea­son. Add the capers, pine nuts and basil.

Add the warm pota­toes, beans, onion and cel­ery to the dress­ing. Com­bine gen­tly and trans­fer to a serv­ing plat­ter. Serves 6

GREEN BEAN AND POTATO SALAD WITH CAPERS, BASIL AND PINE NUTS FEN­NEL, LEEK AND POTATO GRATIN

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