Green Bean and Potato Salad

We ate this salad out of cardboard bowls with wooden forks sitting on the grass banks at St. Chartier Music Festival in France. It was crisp and delicious covered with their French Dressing.
400g 14ozs thin French green Haricot beans
750g 11/2 lbs small red potatoes, halved or quartered
1 sweet red onion, finely chopped
bunch of flat leafed parsley, finely chopped
1 Tblsp fresh thyme
125g 4 ozs small black olives, pitted
Place the potatoes in a pan of salted water and boil for 20 minutes or until soft.
Trim the beans and blanch for 3-4 minutes in salty boiling water. They should remain bright green and crisp. Drain and soak under cold water. Pat dry with a tea towel.
Drain the potatoes. Place them in a large bowl with all the other ingredients; onions, parsley, thyme, olives and green beans. Mix carefully together not breaking up the potatoes or beans. Add the St. Chartier French vinaigrette (blogged Dec 2011) and toss to coat.
Leave to stand covered in the refrigerator for 1 hour before serving to allow the flavours to blend.
Serves 4 people. Although a salad we found this a satisfying main meal eaten in the shade from the midday sun with a glass of crisp, cool white wine. Oh happy holiday memories!


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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