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Potato salad with green beans and olives

This easy potato salad with green beans and olives is perfect for Summer BBQ’s, parties and picnics. You can serve it warm or at room temperature. If you add some Parma ham or cheese, you’ll have a lovely meal for lunch or supper.  
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg new potatoes
  • 1 bay leaf
  • 100 g green beans
  • 1 Tbsp dairy-free spread or butter
  • 2 Tbsp Dijon mustard
  • 1 garlic clove minced
  • Juice of ½ lemon
  • 1 handful black or green pitted olives
  • Salt and pepper

Method
 

  1. Wash the potatoes, then put them in a large pan of water with the bay leaf. Bring to the boil, then turn down the heat and cook for 10-15 minutes, until tender. Add the green beans for the last 2 minutes of cooking.
  2. Drain, then put them back in the pan. Remove the bay leaf.
  3. Add the rest of the ingredients and mix well with a wooden spoon, or shake the pan (with the lid on). Season to taste.
  4. Serve warm or at room temperature - with fresh herbs scattered on top.