Baby Potato, Green Bean, Spinach and Red Onion Salad with Lemon Dressing

Preparation info
    • Difficulty


Appears in
Salads: The new main course

By Peter Gordon

Published 2005

  • About

This is the sort of lunch I love to eat on a hot summer’s day, followed by fresh fruit as dessert. The use of the spinach and red onion in two different ways gives added texture to the dish.


  • 600 g baby or new potatoes (try something waxy like Kipfler, Anya or Pink Fir)
  • 1 teaspoon salt
  • 300


Put the potatoes into a generously sized pot, cover with cold water, add the teaspoon of salt and boil until just cooked. As soon as they’re cooked, add the beans to the same pan (making sure there is enough water to cover them) and cook for a further 2 minutes. Drain in a colander and refresh under cold running water for a few minutes.

Meanwhile, halve 2 of the onions, thinly slice the