Garden green potato salad
Garden green potato salad
Say hello to the Garden Green Potato Salad — a delightful twist on a classic that brings together tender baby potatoes, crisp green beans, and a generous handful of garden herbs. What makes it special is the dressing: a fresh basil pesto mayonnaise that’s creamy, aromatic, and full of summery flavour. It coats every bite beautifully, adding just the right balance of richness and freshness.The Garden Green Potato Salad is as vibrant as it is versatile — perfect for picnics, family lunches, or a side to grilled fish or roast chicken. Its green hues and fragrant dressing make it a natural centerpiece for any summer table.This Garden Green Potato Salad takes the comfort of a traditional potato salad and elevates it with the brightness of basil and the charm of homegrown simplicity. It’s a dish that invites you to slow down, gather around, and savour the taste of the season.
Ingredients
- 500 g potatoes with skin (Nicola), cooked and peeled
- 300 g green beans, just cooked al dente
- 1 small red onion, thinly sliced
- 180 g fresh basil pesto mayonnaise Woolworth OR homemade basil pesto mayonnaise(check my recipe)
- 3 fresh garlic cloves, minced
- 1 tsp fresh lemon juice
- salt and pepper to taste
- 10 g fresh basil leaves, shredded (optional)
- 50 g shaved almonds, dry roasted
Instructions
- Prepare the PotatoesCut the peeled and cooked potatoes into bite-sized cubes or slices and place them in a large mixing bowl.
- Add the Green BeansTrim the ends off the cooked green beans and add them to the bowl with the potatoes.
- Layer the OnionsTop the salad with thinly sliced red onions for colour and a touch of sharpness.
- Make the DressingIn a small bowl, combine fresh basil pesto mayonnaise (from Woolworths or your homemade version — check my recipe) with minced garlic and a squeeze of fresh lemon juice. Mix until smooth and creamy.
- Dress the SaladPour the pesto-mayo dressing over the potato mixture. Season with salt and freshly ground black pepper to taste. Gently toss until all ingredients are evenly coated.
- Let the Flavours DevelopAllow the salad to rest for at least 30 minutes — or longer if you have time — so the flavours can meld beautifully.
- Taste and AdjustJust before serving, taste the salad and adjust the seasoning if needed.
- Finish and ServeScatter a handful of roasted almonds over the top for a delightful crunch. Serve and enjoy your Garden Green Potato Salad — a fresh, herby twist on a classic favourite!