New potato & green bean salad with black olive and mint vinaigrette

March 24, 2014

al brown This weekend we hosted our first BBQ at the new house! Yes it may have taken a few months to happen and we still may be short on dishes and cutlery but it was a great way to spend a Sunday. Apart from the stress of having 11 people at our house for the first time, we thought we would really up the anti and make all new recipes for the salads. Nothing like a little challenge! Our New potatoes in the garden were ready for harvesting so I started looking at my cookbooks for some great recipes. I decided to go with the new potato & green bean salad with black olive and mint vinaigrette recipe I found in my STOKED book by Al Brown - a really fantastic cook book! Here is the recipe for you all to enjoy. It's super easy to make and super refreshing on a hot day. Enjoy! Ingredients: Black Olive and Mint Vinaigrette 1/4 cup balsamic vinegar 2 tablespoons finely diced shallots 1 1/2 tablespoons sugar 150ml extra virgin olive oil 3/4 cup sliced good quality black olives 1/4 cup finely chopped fresh mint New Potato and Green Bean Salad 1 kg new potatoes, scrubbed and cooked 300 kg French green beans, cooked 1/2 cup roughly chopped fresh mint Step 1: Black Olive and Mint Vinaigrette Ina medium-sized bowl, combine the vinegar, shallots and sugar. While whisking, slowly drizzle in the olive oil until all incorporated. Fold in the olives and mint and season with a good couple of grinds of black pepper. Refrigerate until serving. Step 2: New Potato and Green Bean Salad Cut the potatoes into large dice and lace in a decent-sized mixing bowl. Add the green beans, toss in the vinaigrette and mix through. Dish out on to a platter or bowls and top with fresh mint. Serve. Photo credit to Kieran Scott

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