Warm Green Bean, Garlic and Potato Salad

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

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g new potatoes, scrubbed
2–3 heads of garlic,

Gluten-free
Vegan

Method

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,