Insalata di Fagiolini e Patate (Ligurian Green Bean and Potato Salad)
Soft new potatoes and just tender green beans tossed in vinaigrette while warm, a simple Ligurian side that goes with everything.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the potatoes in a large pan of cold water with the salt. Bring to the boil and cook for 12 to 15 minutes, until a knife slides in easily.
14 min - 2
Add the green beans to the same pan for the last 4 minutes of cooking.
4 min - 3
Drain both well and leave to steam dry in the colander for 2 minutes.
- 4
Cut any large potatoes into bite size pieces and tip them with the beans into a bowl.
- 5
Pour over your ready made basic vinaigrette (see the base recipe) while still warm and toss gently, so the potatoes absorb the dressing.
- 6
Add the red onion and basil, season to taste, and serve warm or at room temperature.
Tips
- Dress the potatoes warm. Cold potatoes just coat in dressing, while warm ones drink it in.
- Do not overcook the beans. They should be bright green with a slight squeak.
- A spoonful of capers or a few anchovies stirred through are classic additions, if not vegan.
Storing and freezing
Keeps 2 days in the fridge in a covered box. Bring back to room temperature before serving. Not suitable for freezing.
Questions
Can I use ordinary potatoes?
Yes. Choose a waxy variety like Charlotte or Maris Peer, peel if you like and cut into 3 cm chunks. Floury potatoes break up when tossed.
Can I serve it cold?
Yes, though the flavour is better warm or at room temperature. Take it out of the fridge 20 minutes before serving and add a squeeze of lemon to freshen it.
Is it vegan and gluten free?
Yes. It contains only vegetables, herbs, oil and vinegar. The vinaigrette is vegan, gluten free, dairy free and egg free, as long as your mustard is gluten free.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
