Warm Green Bean, Egg and Potato Salad with Parmesan Dressing

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a lovely autumn or cool summer salad, served with some toasted white bread to mop up the juices.


  • 400 g (14 oz) small new potatoes, scrubbed
  • 150 g (5


Boil potatoes in plenty of salted water until just cooked. Add beans to the saucepan and boil a further 2 minutes Dram into a colander.

In a large bowl, mix oil and vinegar together, add a few grinds of pepper and a little salt. Add potatoes and beans to dressing and mix well. Add parsley and