Looking for a salad that ticks all the boxes this Xmas? This warm potato and bean salad is wonderful whether served with roast meats or cold cuts from the delicatessen. It’s just as tasty served at room temperature allowing you to make it ahead of time.

Seriously a must on the table and just omit the chorizo for a tasty, vegetarian option!


Warm Bean Potato SaladIngredients.

  • 10 Small to Med Potato, scrubbed (Kipfler potatoes are best)
  • 250g green beans, trimmed and cut into bit sized pieces
  • 1 Chorizo Sausage, halved lengthwise and chopped
  • 1 clove of Garlic, finely chopped
  • ¼ cup of Parsley, finely chopped
  • 2 Shallots, finely sliced
  • Juice of ½ a Lemon
  • 2 tablespoons of Olive Oil
  • Salt & Pepper to taste


1. Wash your potatoes, place in a large saucepan, cover with cold water and then bring to the boil. Cook steadily for about 20 min or until they are tender, then drain and allow to cool slightly. It’s important not to overcook the potatoes.

2. Meanwhile blanch your beans in some boiling water for 2 min, then drain and plunge into some iced water. Drain and set aside.

3. Heat half the oil in a large frying pan and add the chorizo. Cook for 2 min then remove and drain on some paper towel.

4. Peel your potatoes if you want to otherwise chop into bite sized pieces with a sharp knife. 

5. Add the rest of the oil to the frying pan, heat, then add the potato. Carefully turn the potatoes, browning each side.

6. When the potatoes have good colour, squeeze the half lemon over the top of the potatoes, add the shallots & the garlic, toss to coat and cook for another 1 min.

7. In a large mixing bowl add the potato mixture, chorizo, beans & the finely chopped parsley.  Season to taste and then combine to serve.



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