Ingredients
For the dressing:
- 2 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper, to taste
- 6 tablespoons extra virgin olive oil
For the salad:
- 1 kg baby potatoes (new potatoes)
- sea salt
- 300 g green beans, trimmed
- 300 g cherry tomatoes, halved
- 1 small red onion, halved and thinly sliced
- 100 g pitted olives, halved (Castelvetrano or Kalamata)
- 1 small bunch flat-leaf parsley coarsely chopped
- pinch of red pepper chilli flakes (optional)
Instructions
- Prepare the dressing: In a small bowl, whisk together the garlic, red wine vinegar, Dijon mustard, and oregano. Season with salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is well emulsified. Set aside.
- Cook the potatoes: Place the potatoes in a medium saucepan and cover with salted water by a few centimetres. Bring to a boil over medium-high heat and cook for 10–15 minutes, or until fork-tender. Using a slotted spoon, transfer the potatoes to a large bowl. Do not discard the cooking water.
- Blanch the green beans: Prepare a bowl of ice water. Add the green beans to the same boiling water and cook for 2–3 minutes until crisp-tender. Drain and immediately transfer to the ice bath to stop cooking. Drain again and set aside.
- Assemble the salad: While the potatoes are still warm, cut them in halves or quarters depending on size. Place them in a large serving bowl and pour over the dressing. Gently toss until evenly coated. Add the green beans, cherry tomatoes, red onion, olives, and parsley. Add a pinch of chilli flakes (optional). Toss gently to combine. Taste and adjust seasoning with salt and pepper.
- Rest and serve: Let the salad sit at room temperature for about 15 minutes before serving to allow the flavours to develop. Serve and enjoy!
Nutrition
Notes
- Olives: Castelvetrano olives are mild and buttery, while Kalamata olives are richer and more intense. Both work beautifully.
- Best flavour tip: Dressing the potatoes while warm helps them absorb flavour more effectively.
- Storage: Store covered in the fridge for up to 2 days. Bring to room temperature before serving and refresh with a little vinegar, salt, and pepper if needed.