Potato & Green Bean Salad

This is a favourite potato salad where extra virgin olive oil and good balsamic vinegar really makes a difference in the taste. During the warmer weather you could make this at your next BBQ but this can be served all year as a fabulous side dish.



  • 7 large new potatoes, peeled
  • 1 lb string beans beans, ends trimmed
  • 1 2.8 oz can sliced olives, drained
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 spring onions, chopped
  • salt and fresh pepper


  1. Cook potatoes in a large pot of salted water.
  2. In another pot, cover string beans with water and boil until string beans are cooked.
  3. Run under cold water to prevent them from overcooking.
  4. When the potatoes are done, drain and slice in large chunks.
  5. In a large bowl, combine balsamic, oil, salt and pepper.
  6. Add potatoes green beans, spring onions and olives.
  7. Mix well and serve room temperature.

Serves 12 – Serving Size: 1/12th – Nutrition Per Serving
Calories: 212, Fat: 5g, Protein: 4g, Carbohydrate: 39g, Fibre: 5g, Sugar: 2g