Crushed Potatoes & Green Bean Salad with Olive Oil Dressing
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Crushed Potatoes & Green Bean Salad with Olive Oil Dressing
Recipe By Courtney Roulston
Ingredients
1 kg Coles baby white potatoes
500 g green beans, trimmed
sea salt & black pepper to taste
2/3 cup whole roast almonds, chopped
1 golden/French shallot, peeled, sliced into rings
½ cup round mint, leaves picked
½ cup coriander, leaves picked
¼ cup dill, picked
EVOO Dressing
2 tsp Coles dijon mustard
1 lemon, juice and strips of the zest
2 tsp maple syrup
100 ml Squeaky Gate extra virgin olive oil
Method
Place the potatoes into a pot of salted cold water over a medium heat. Bring up to a gentle simmer and cook for 12 minutes, or until the potatoes are tender, but still slightly firm in the middle. Place the green beans in the same pot with the potatoes and cook for 4 minutes, or until tender but still bright green. Remove the beans from the pot and set aside. Drain the potatoes and leave them for 2 - 3 minutes to remove any excess moisture. Gently break up the potatoes into rough shapes with a knife then add the green beans back into the pot.
Meanwhile whisk all the dressing ingredients together along with a pinch of salt and pepper.
Pour the dressing over the potatoes and green beans and toss to coat. Gently fold through the almonds, lemon zest strips, shallot, mint, coriander and dill until well coated.
Place the salad into a serving bowl and garnish with a little drizzle of extra virgin olive oil, extra almonds and dill.
