Potato Salad with Green Beans, Red Onion and Black Olives by @coxys_kitchen
With BBQ’s season [hopefully] just around the corner, it’s time to start thinking about all the delicious foods we could try out on the barbie, but with so much choice, it’s easy to forget about the accompaniments.
This Potato Salad with Green Beans, Red Onion and Black Olives is the perfect bbq side dish and works with meat, fish and veggie options such as grilled halloumi. Potato Salad with Green Beans, Red Onion and Black Olives is not only a great bbq accompaniment, but is perfect for taking on summer picnics too.
Recipe serves: 2 people
Prep time: 10 minutes
Cooking time: 20 minutes
- 300g new potatoes, peeled and cut into even sizes, approx. 4cm
- 30g green beans, quartered
- 1 small red onion, chopped or sliced
- 25g pitted black olives, halved
- 1 ½ tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tbsp mustard, I used ½ Dijon and ½ English
- ½ tbsp mayonnaise
- Pinch of sugar
- Salt & pepper to season
- Over a medium-high heat cook the potatoes in salted boiling water until done. To check if they are done, test with a sharp knife – if it goes through easily they are done, but they should not fall apart when doing this
- About 2-3 mins before the potatoes are done add the chopped green beans and onions. Once done, drain the potatoes, green beans and onions in a colander over the sink and run cold water through to cool them down. Leave to further cool while you make the dressing
- To make the mustard dressing, add the vinegar, olive oil, mustard and mayonnaise to a jug or bowl and whisk with a balloon whisk or fork. Once everything is well combined, add the sugar and salt & pepper. Taste the dressing and adjust accordingly. You may want to add more mustard depending on what type you use
- Place the cooled ingredients into a serving bowl, add the olives and poor over as much or as little dressing as you like. Use salad servers to combine and make sure everything is coated. Serve with grilled meats, fish or veggie alternatives
Coxy’s Kitchen Tip:
Make this dish your own by finishing it with chopped fresh herbs, determined by what you’re serving it with.