Bean and potato salad
A delicious summer salad.
4 boiling or new potatoes, cooked, sliced into 1 cm dice
2 Tbsp vinaigrette
1 Tbsp chopped parsley
½ cup lite mayonnaise
2 cups chopped green beans, blanched
¼ cup pitted black olives, whole or chopped
2 cups salad leaves
Place potatoes in a bowl. Toss with vinaigrette.
If still warm, allow potatoes to cool. Add parsley, mayonnaise, beans and olives and gently mix ingredients together.
Place on a bed of salad leaves and serve.
To blanch beans: Place in rapidly boiling water for 1-2 minutes.
Remove and cool in iced water or under cold running water. Drain well.
Nutrition Information Panel
|Per Serving [3 Serves]|
|- saturated fat||2.1g|