Lukewarm Salad with Potatoes, Green Beans and Giant Beans


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 750 g (26 oz) fine waxy potatoes, such as Roseval potatoes
  • 250 g (8 oz) green beans, cleaned
  • 400 g (14 oz) tin giant beans (large haricot beans), steeping a day in advance and then cooking always tastes better!

For the Dressing

  • 1 small bunch parsley, washed and chopped
  • 1 small bunch tarragon, washed and chopped
  • 2 tbsp pine nuts
  • 1 garlic clove, crushed
  • 4 tbsp extra virgin olive oil
  • juice of ½ lemon
  • freshly ground pepper and salt
  • 50 g (approx. 2 oz/⅓ cup) parmesan cheese, freshly grated


Scrub the potatoes, cut them into approx. 3-cm (1-inch) cubes and boil until done in salted water. Cook the green beans for approx. 3 minutes. Drain and rinse briefly under cold water. Drain the giant beans and also rinse under cold water. Coarsely grind the ingredients for the dressing in a mortar or food processor. Stir into the salad and serve immediately.