Potato Salad with Green Beans

Serves 6

Wrapping the potatoes in newspaper after cooking is an excellent tip, it helps to dry the flesh of the potatoes and to intensify their flavour.

Recipe Category

Vegetarian Side

Products in this recipe

Green Onion Seasoning, Basil Pesto, Potato Spice, Reduced Oil Greek Dressing

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You will need

Main Dish

6 medium potatoes
250 g fine green beans, trim off the stem ends only
Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) Ina Paarman’s Basil Pesto
Ina Paarman’s Potato Spice
4 spring onions, finely sliced
½ cup (125 ml) Ina Paarman’s Reduced Oil Greek Dressing

Method

Cook the unpeeled potatoes in boiling water for 20 minutes until tender when tested with a fork. Remove from the heat and wrap potatoes in a thick layer of newspaper. Leave on the side to allow the starch to cook through and the skins to loosen.

Steam the beans until just tender but still bright green. Toss with Green Onion Seasoning and Basil Pesto while still warm.

Unwrap the potatoes. Pull off the skins and cut into ½ cm slices. Season with Potato Spice. Layer on a platter with dressed green beans and spring onions. Serve at room temperature, dressed with Classic Greek Dressing.