Potato and bean salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Small new potatoes; cooked and |
| ; refreshed (1lb) | ||
| 250 | grams | Frozen cut beans; defrosted (8oz) |
| 1 | small | Red onion; finely sliced |
| 125 | grams | Feta cheese; cut into cubes |
| ; (4oz) | ||
| 50 | grams | Pitted black olives; cut in half (2oz) |
| 3 | Pieces sundried tomatoes; cut into strips (3 | |
| To 4) | ||
| ; (optional) | ||
| 1 | tablespoon | Wholegrain mustard |
| 125 | millilitres | Olive oil; (4fl oz) |
| 1 | tablespoon | White wine vinegar or balsamic vinegar |
| 1 | Clove garlic; crushed | |
| Salt and freshly ground pepper | ||
Directions
SALAD INGREDIENTS
FOR THE DRESSING
Place the potatoes, beans, red onions, cheese, black olives and sundried tomatoes in a bowl and mix.
Make the dressing by mixing all the ingredients together in a screw top jar.
Pour the dressing mixture over the potato and bean mixture, stir to incorporate. Serve immediately. Converted by MC_Buster.
NOTES : A hearty salad, suitable to serve alongside cooked cold meats.
Converted by MM_Buster v2.0l.