POTATO SALAD WITH GREEN BEANS AND TOASTED NUTS

A nutty, crunchy twist to a Summer classic

Potato salad is a staple of many summer gatherings, but when you add crisp green beans and the earthy crunch of toasted nuts, it transforms into something truly special. This combination brings both texture and vibrant flavor to the dish, making it a standout option for barbecues, picnics, or even as a satisfying side dish for a weeknight dinner.  

This salad is perfect for those who enjoy a balance between hearty and fresh. The tender potatoes absorb the flavors of the dressing, while the green beans provide a crisp bite, and the toasted nuts add a delightful crunch that contrasts beautifully with the other ingredients.  

The combination of complex carbohydrates from the potatoes, fiber from the green beans, and healthy fats from the nuts makes this dish a well-rounded, nutritious option that can fit into a balanced diet. Almonds and pine kernels, in fact, are both rich in monounsaturated fats, which are known for supporting heart health, and are also a good source of plant-based protein, essential vitamins and minerals.  

This salad can be served warm, at room temperature, or chilled, making it versatile for any occasion; same as our summer pasta salad!

A little history

Potato salad itself has a long history and is believed to have originated in Germany, where it was traditionally made with vinegar and bacon. The concept spread across Europe and eventually made its way to America, where mayonnaise-based versions became popular. However, Mediterranean versions like this one, featuring green beans and nuts, align more closely with Italian and French culinary traditions, which emphasize fresh produce and simple yet bold flavors.  

Toasting the nuts is a simple but impactful step that enhances their flavor and adds depth to the salad. This technique is often used in Italian and Mediterranean cooking, where nuts are frequently incorporated into salads, pestos, and vegetable dishes.  

Today, potato salad with green beans and toasted nuts is celebrated as a refreshing and nutritious dish that brings together the best of seasonal produce with a satisfying crunch, making it perfect for warm-weather meals.

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INGREDIENTS👇🏻

• 400g | 14.1oz potatoes

• 250g | 8.8oz green beans

• 15g | 0.5oz flaked almonds

• 15g | 0.5oz pine kernels

• 10ml | 0.338fl oz white wine vinegar

• 50g | 1.8oz extra virgin olive oil

• Fine sea salt to taste and coarse for boiling water

The recipe step by step

1. Boil the potatoes in salted water for 35 minutes, then peel them when cooled down
   

2. Remove top and end of the green beans, then cook with a lid on in salted boiling water for 6 to 8 minutes, until al dente
   

3. Dissolve a pinch of sea salt in the white wine vinegar, then add the mix to the extra virgin olive oil and emulsify thoroughly
   

4. Toast lightly in a hot pan both flaked almonds and pine kernels separately
   

5. Chop both potatoes and green beans roughly and mix them together in a bowl
   

6. Add the dressing, making sure to keep some for your plate decoration
   

7. Add both toasted nuts, making sure to keep some for your plate decoration, and fold delicately to amalgamate all the flavors
   

8. Plate your salad and garnish it with the remaining dressing and toasted nuts…then enjoy! 😋