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Potato, Green Bean & Chilli Salad

  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 400g (1 lb) baby new potatoes, halved
  • 160g (5½ oz) green beans, trimmed and halved diagonally
  • 2 red chilis, deseeded and sliced thinly
  • 60ml (4 tbsp) extra virgin olive oil
  • 15ml (1 tbsp) red wine vinegar


  1. Put the potatoes in a large pot of gently simmering water and cook for 20 minutes, or until tender but still firm. Drain and set aside.
  2. Bring a pot of lightly salted water to the boil, add the beans and blanch for 2-3 minutes, or until bright green and just tender. Drain, refresh under cold water, then drain again. Put in a serving bowl with the potatoes.
  3. Whisk the oil and vinegar together and drizzle evenly over the salad.


  • If you have a lazy streak like me, add the beans to the potato pot near the end of the potatoes’ cooking time. That way you have one less pot to wash.
  • For those of you, who are frightened of chilis, use bell peppers/capsicums instead.


  • Serving Size: 1 serving
  • Calories: 171
  • Sodium: 220 mg
  • Fat: 14.1 g
  • Saturated Fat: 2 g
  • Carbohydrates: 11.1 g
  • Fiber: 2.5 g
  • Protein: 1.4 g