There is no real story behind this dish, it’s not a family favourite or something that I make regularly. This dish was more created by an excess amount of fresh green beans (they are in season at the moment here) and thinking what could I do with them! Food wastage is a big no no for me!

So after considering what was in my fridge and pantry at the time, I cam up with a kind of classic potato salad (think potatoes, spring onions, pancetta, eggs) but without the mayonnaise and with a few extra’s of my own!

Potato and green bean salad

Either way this dish turned out delicious and something I will be adding to my regular salad repertoire. It works as a great side dish but can also be had as a light lunch by itself!

Buon Appetito

xo

Ingredients
Serves 4
Author | The Unprocessed Pantry

3 potatoes, skin on and cut into 8th’s
250g green beans, topped and tailed
2 eggs
2 spring onions, finely sliced
200g pancetta
handful rocket leaves
Dressing
1/4 cup olive oil
1 lemon, juice only
salt
pepper
small bunch parsley, roughly chopped

Equipment
steamer
frying pan
small bowl
knife

Suggestions/Variations
* You can cook the beans for longer if you prefer, I like my beans to have a bit of crunch to them.

Method
Steam the potatoes for 20 minutes or until cooked through and place to the side. At the same time steam the green beans for 5 minutes or until cooked to your preference*. Remove the green beans from the heat and run under cold water to stop the cooking process. 

In the boiling water from the steamer, boil the eggs for 2-3 minutes. Remove and run under cold water. Peel the shells from the eggs and cut each egg into quarters. 

In a frying pan add the pancetta and some olive oil and fry until crispy. 

For the dressing combine oil, lemon juice, parsley and add some salt and pepper to taste. 

Combine all the ingredients and the dressing in a bowl and toss gently to combine. 

 


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