Crispy potato and green bean salad
Crispy potato and green bean salad
You could prepare the potatoes in advance – just reheat in the oven on the day and dress with the vinaigrette when ready to serve
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 500g Jersey Royal new potatoes
- 2 tbsp olive oil
- 200g fine green beans, trimmed and halved
- 80g pitted kalamata olives, halved lengthways
- 1 echalion shallot, thinly sliced
- ½ x 20g pack dill, roughly chopped
For the vinaigrette
- 1 tbsp olive oil
- juice of 1 lemon
- 1 small red chilli, finely chopped (optional)
- 1 tsp runny honey
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7 or an air fryer to 200°C. Cut the potatoes in half lengthways or into quarters, depending on their size. Transfer to a baking tray, season well, then drizzle with 2 tablespoons of olive oil. Place them cut-side down on the tray. Bake for 35 minutes, undisturbed, or until the cut sides are deep golden-brown and crunchy. Meanwhile, bring a pan of salted water to the boil and add the green beans. Cook for 3 minutes or until bright green, then drain and rinse under cold running water.
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For the vinaigrette, whisk together all the ingredients with some seasoning. Put the crispy potatoes, green beans, olives, shallot and dill in a large bowl, then pour over the dressing. Toss well to coat, then serve immediately.
