If you are looking for a summer vegetarian/vegan main or side dish to feed plenty, be sure to add this Green Bean & Potato Salad to the menu.
This recipe has carbs, lots of leafy greens, seasonal veggies and looks so colourful! Served on a platter it can make a real statement glorious. I loved it so much I added it to my wedding menu (which I catered myself). It went down a treat.
Make the most of your veggie patch. Variety is key. Salad greens include literally anything green: rocket, kale baby beetroot leaves, shredded broad bean leaves, classic lettuce varietals, pea shoots and tendrils.
If using edible flowers (eg: pansies or nasturtiums) wash blossoms gently in a bath of cold water and drain on a paper towel. It is best to carefully remove the pistils and )the stamens and only use the petals. Smaller flowers like borrage or rosemary flowers can be washed and used whole.
This recipe is an adaption to a contribution piece written by me for NZ Lifestyle Block Magazine (2019).
Green Bean & Potato Salad
Serves: 6
Ingredients:
- 500g waxy potatoes, approx 17-18 small new potatoes
- 1 tsp salt
- 200g green beans
- 10 asparagus spears
- 3 cups mixed salad greens, washed and spun dried
- 2 radishes, thinly sliced
- ¼ cup pistachio nuts
- avocado, optional
- edible flowers, washed and pistils/stamens removed
Dressing:
- ¼ red onion, finely chopped
- 2 Tbsp chives, finely chopped
- 1 Tbsp whole grain mustard
- 3 Tbsp sushi vinegar
- 2 Tbsp olive oil
Method:
- In a large saucepan of salted cold water, bring whole potatoes to the boil. Reduce heat and simmer for 10-15 minutes until cooked yet firm. Drain (reserving water) and allow potatoes to cool.
- Trim ends off green beans and blanch in reserved boiling water for 3-4 minutes. Drain (reserving water) and quickly submerge beans in ice cold water to prevent further cooking.
- Snap the ends off the asparagus (as they will naturally snap at the freshest point), discard ends and blanch asparagus in the same manner as the beans.
- Add cooked and cooled potatoes, beans, asparagus, radish and salad greens into a big bowl. Dress with 3 tablespoons of Herb Vinaigrette just before serving.
- Top with pistachio nuts, avocado and edible flowers from your garden.
