A wonderfully easy and scrummily successful salad made for the Sis’ birthday party was a potato and green bean salad adjusted from a recipe in a free supermarket magazine.
It couldn’t have been simpler to make, which was handy, as we scaled it up to satisfy 80 tipsy young people.
Boiled new potatoes
Caramelized red onions
Boiled ‘green’ beans – we used broad beans, peas and runner beans
Tossed together while warm with a dressing of half white wine to extra virgin olive oil.
Leave to cool to room temperature then serve with a sprinkling of chopped macadamia nuts (we used cashews).
It was served alongside a hog roast, quiches, a green leaf salad and a couscous salad, but I think would work as a good foil to any summer barbeque or grilled meat.
I think a garnish or fine chopping of mint could have worked nicely or the addition of chunks of feta .As it was, though, with no risk of curdling mayonnaise, it was perfect for a summer party in the sunshine.