Crispy potato and green bean salad
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
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.
