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Potato and green bean salad recipe

Potato and green bean salad recipe

27 ratings

Jamie Oliver says, 'When the sun shines, pack up a picnic and head to the closest patch of grass with this next-level potato salad, featuring green beans for an extra hit of veg. Simply get everything boiling while you bash up the almond pesto, then bring it all together. It couldn't be easier.' See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 252 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 750g baby new potatoes
  • 220g fine green beans
  • 3 large free-range eggs
  • 1 bunch of fresh basil (30g)
  • 1 small garlic clove
  • 40g blanched almonds
  • extra virgin olive oil
  • 40g Cheddar
  • 1 lemon
  • 2 tbsp natural yogurt
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 17%
  • Sugars

    3g 4%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 21.4g Protein 10.6g Fibre 4.3g


  1. Scrub the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 25 mins, or until tender.
  2. Gently lower in the eggs to cook with the potatoes for the final 7 mins.
  3. Line up the beans, trim off just the stalk end, then boil in the water with the potatoes and eggs for the final 4 mins, or until just cooked but not squeaky. Drain the potatoes, eggs and beans in a colander, pick out the eggs, then leave the potatoes and beans to steam dry. Refresh the eggs under cold water until cool enough to handle, then peel and cut in half.
  4. For the pesto, pick most of the basil leaves into a pestle and mortar (reserving a few for garnish) and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in most of the almonds until fine. Muddle in 2 tbsp of oil, finely grate in the Cheddar, along with a good fine grating of lemon zest and a squeeze of juice, then stir.
  5. Scrape the pesto into a large bowl, stir through the yogurt and season to taste. Tip in the hot potatoes and beans, then fold them through the pesto sauce, smashing up some of the potatoes as you go for texture.
  6. Tip the potatoes onto a platter, arrange the eggs over the top, then bash up the remaining almonds and scatter over. Finish with the reserved basil leaves and an extra drizzle of oil.

Jamie's tip: "Flaked salmon or shredded chicken are two more things this salad loves for company."

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