Green Bean and Potato Salad with Capers, Basil and Pine Nuts

, from Issue #52. September, 2015
Photography by Aaron McLean.
Green Bean and Potato Salad with Capers, Basil and Pine Nuts

New season waxy potatoes are always popular – toss them with the dressing while they’re still warm so they soak up the flavours.

Serves: 6


600 grams waxy potatoes, scrubbed or peeled
250 grams green beans, stem end trimmed
½ small red onion, very thinly sliced
2 small inner stalks celery, thinly sliced

¼ cup olive oil
finely grated zest and juice 1 lemon
1 clove garlic, crushed
pinch chilli flakes
2 tablespoons capers
2 tablespoons pine nuts, toasted
small handful basil, finely chopped


Cook the beans in plenty of boiling salted water until just tender. Remove with tongs and refresh in cold water. Drain and pat dry on kitchen towels.

Add the potatoes to the boiling water and cook until tender. Drain and when cool enough to handle, cut into wedges.

Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel.

Dressing: Whisk the oil, lemon zest and juice, garlic and chilli flakes in a large bowl and season. Add the capers, pine nuts and basil.

Add the warm potatoes, beans, onion and celery to the dressing. Combine gently and transfer to a serving platter.