Potato Salad with Green Beans, Peppers and Artichokes

Name: Potato Salad with Green Beans, Peppers and Artichokes
Ingredients: 30 ml (2 tablespoons) red wine vinegar; 2,5 ml (1/2 teaspoon) dried oregano; salt and ground black pepper to taste; 125 ml (1/2 cup) olive oil; 750 g baby potatoes, washed; 250 g green beans, trimmed; 6 spring onions, chopped; 6 artichoke hearts in oil, cut into quarters; 1 red pepper, seeded and cut into strips; 125 ml (1/2 cup) sundried tomatoes in oil; 125 ml 91/2 cup) black olives, pitted and halved; 60 ml (1/4 cup) fresh parsley, finely chopped

This is a delicious salad to serve as a light lunch or as a side dish with grilled chicken.

Published 22 June 2025

Method

Combine the vinegar and oregano in a small mixing bowl. Season with salt and pepper and whisk in the oil. Set aside.
Boil the potatoes in salted water until tender. Drain. Cook the beans in salted water until tender but still crisp. Drain.
Stir fry the red pepper strips in a bit of olive oil for 4 minutes. Set aside.
Cut the potatoes in half and place in a salad bowl. Add the green beans, spring onions, artichokes, peppers and sun dried tomatoes. Gently mix in the dressing. Season with salt and black pepper and top with the olives and crumbled cheese. Sprinkle with the chopped parsley and serve at room temperature.