Potato salad with green beans and lemon dressing
4 servings
40 minutes
Potato salad with green beans and lemon dressing is a light yet rich dish inspired by European culinary traditions. Its fresh taste combines the tenderness of young potatoes, crunchy green beans, and the spiciness of radishes. The dressing made from lemon juice and olive oil adds brightness and freshness to the dish, highlighting the natural aromas of the ingredients. Pumpkin seeds add texture while basil provides a subtle spicy note. This salad is perfect for a spring-summer table, complementing light meat or fish dishes. It can serve as a standalone lunch or a refreshing side at a picnic. Simple to prepare yet refined in flavor, this salad is a find for those who appreciate the harmony of fresh produce and exquisite combinations.
1
Boil the potatoes in salted boiling water until soft, about 20 minutes. Drain, cool, and slice into small rounds. Transfer to a large bowl.
- New potatoes: 750 g
2
Trim the ends of the beans and cut them into small pieces. Boil the beans in salted boiling water until soft, about 6 minutes. Drain and rinse under cold water. Dry and add to the potatoes.
- Green beans: 250 g
3
Add diced radish and finely chopped green onion to the potatoes with beans. Mix well.
- Radish: 1 bunch
- Spring onion: 1 bunch
4
In a small bowl, mix the grated zest of 2 lemons, squeezed lemon juice, and olive oil. Add salt and pepper to taste. Drizzle the dressing over the vegetables and mix well. Sprinkle with seeds and basil and serve.
- Lemon: 2 pieces
- Olive oil: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Pumpkin seeds (pepitas): 30 g
- Basil: 1 bunch
