Warm Green Bean, Garlic and Potato Salad


  • 1 lb / 455 g new potatoes, scrubbed
  • 2–3 heads of garlic, cloves separated and peeled
  • 8 oz / 230 g slim green beans, topped and tailed
  • 4 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • sherry vinegar, balsamic vinegar or wine vinegar
  • basil leaves


Drop the new potatoes into a large saucepan of boiling, lightly salted water. Add the garlic after 5 minutes. Add the beans after another minute or so. Bring everything back to the boil and simmer until the vegetables are just tender. Drain and toss in the olive oil. Season with salt and pepper, and add a little vinegar. Tear the basil leaves, and stir these into the salad. Serve warm or tepid, either in a large bowl or heaped on individual plates.