Italian potato, green bean and parsley salad

    1 hour 50 min

    My mother prepared this simple potato, green bean and fresh parsley salad as a side dish for barbecued meat or fish. It tastes even better if you make it the day before.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil, plus more for serving
    • 1 pinch of salt
    • 4 potatoes, peeled and quartered
    • 100g green beans, trimmed
    • 1 bunch fresh flat leaf parsley, chopped
    • freshly ground black pepper

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Bring a pot of water to the boil; add quartered potatoes, green beans, a pinch of salt and 1 tablespoon olive oil. Simmer vegetables for 15 minutes, or until potatoes are cooked but still firm.
    2. Drain the vegetables and set them aside until potatoes are cool enough to handle.
    3. Chop the potatoes into slices; place in a salad bowl with green beans. Cover and chill vegetables for 1 hour.
    4. Season potatoes and green beans with olive oil, salt, freshly chopped parsley, slat and black pepper; toss well and serve.

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