Potato and green bean salad


Picture: Salvelio Meyer

Picture: Salvelio Meyer

This simple Spanish-style potato salad makes for an interesting change to the standard South African approach. It’s an ideal side dish but can also be a meal in its own right. You can also replace the smoked mussels with some tuna. 

Serves 4 as a light meal; 6 as a side dish. 


4 medium potatoes, peeled and diced into medium-sized pieces; 1 pack (about 300g) green beans, topped, tailed and sliced into three; about 1 tbsp olive oil; about 2 tsps white balsamic vinegar; 1 tin of smoked mussels, and their liquid; half an onion, finely chopped, then blanched in boiling water and cooled; two boiled eggs,roughly chopped; salt and coarsely ground black pepper. 


Steam the potatoes and green beans in a vegetable steamer until tender. Cool slightly. Season with salt and pepper; pour over olive oil and balsamic vinegar and toss through. Add the onion, mussels and egg and mix through. Add more vinegar and olive oil as desired.

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