Summer Potato Salad

Information

Prep: 8 mins | Cook time: 35 mins | Serves: 6 | Gluten free

Ingredients list

• 1 packet new potatoes (baby potatoes)
• 1 cup green & white beans, chopped
• Fresh parsley
• ¼ cup pine nuts, toasted

Dressing

• ¼ cup olive oil
• ½ lemon’s juice
• 1 garlic clove, minced
• 1 pinch chilli flakes
• 1 pinch salt
• 1 teaspoon maple syrup

Method

• Preheat oven to 180°C (350°F)
• Place new potatoes in a pot of cold salted water. Bring to a boil, then simmer for 15 minutes. Once cooked, drain and transfer to a baking tray.
• Add beans and continue to cook for an additional 5 minutes to blanch the beans.
• Prepare the Dressing: In a bowl, combine olive oil, lemon juice, garlic, chilli flakes, salt, and maple syrup. Whisk or shake well to emulsify.
• Drizzle the drained potatoes with olive oil and season with salt and pepper. Bake at 180°C for 10-15 minutes, or until the potatoes are browned.
• To serve, toss the baked potatoes and beans with the dressing. Garnish with toasted pine nuts and fresh parsley.