Name: Warm Green Bean, Egg and Potato Salad with Parmesan Dressing
Yield: Serves 4 as a starter
Ingredients: 400 g (14 oz) small new potatoes, scrubbed; 150 g (5 oz) green beans, trimmed; 100 ml (3 ½ fl oz) olive oil; 2 tablespoons balsamic vinegar; salt and freshly ground black pepper; 4 eggs, soft boiled, peeled and quartered; 1 small handful flatleaf parsley; 50 g (1 ⅔ oz) parmesan, freshly grated

Preparation info

Serves
4
as a starter

Difficulty
Easy

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.

Ingredients

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

Starter
Gluten-free
Vegetarian
Autumn
Summer

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of