Fridge Friend Recipes
Warm Potato, Green Bean and Pickle Salad with Herb Dressing recipe
A warm salad of tender potatoes and green beans with sharp pickles and fresh herbs. It is punchy, satisfying and works well as a lunch or side dish.
30 min · Easy · European Jump to method
Ingredients
- 450g Potatoes
- 200g Green Beans
- 80g Jar of Pickles
- 2 tbsp Herbs
- 2 Spring Onions
- 2 tbsp Cooking Oil
- 1/4 tsp Black Pepper
- 1 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 4.3 g |
| Carbohydrates | 34.8 g |
| Fat | 11.1 g |
| Saturated fat | 1.4 g |
| Fibre | 4.7 g |
| Sugar | 2.6 g |
| Sodium | 739 mg |
Why this works
A modest-energy salad with good vegetable content, but it is relatively salty and oil contributes most of the fat and calories.
Potassium and vitamin C. Potatoes and green beans provide potassium, while green beans contribute some vitamin C to support normal immune function.
Fibre and plant diversity. The potatoes, green beans, spring onions and herbs add some fibre and a range of plant compounds, which supports gut health.
Sodium concern. Pickles plus the added salt make this dish fairly high in sodium, which is worth noting for anyone watching blood pressure.
Method
- Boil the potatoes until just tender, then drain and cut into chunks.
- Cook the green beans in boiling water for 3 minutes until bright green, then drain.
- Finely chop the pickles and spring onions.
- Mix the potatoes, green beans, pickles and herbs in a bowl.
- Dress with a little pickle brine, plain cooking oil and black pepper, then serve warm.
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