Warm Potato, Olive and Bean Salad with Tonnato Dressing

Cooking Time 20 minutes

Serves 6 as a side


  • 1kg baby potatoes
  • 200g stringless beans, trimmed and halved
  • 1 red capsicum, cored and sliced into 1cm slices
  • 60ml olive oil
  • ¼ cup olives
  • ½ cup parsley roughly chopped
  • Dressing
  • 200g sour cream
  • 2 heaped Tbsp Dijon mustard
  • 40ml lemon juice,
  • 2 tsp honey,
  • 200g tinned tuna, drained
  • Salt and pepper

Red Potatoes

White Potatoes


One pot does the lot! Easy dinner for the end of a busy day.

1. Fill a large pot with water and bring to the boil.

2. Add potatoes and boil for around 10-15 mins or until fork tender

3. Add beans for the last two minutes of your cook then drain both.

4. Add oil to the same pot, heat to medium high heat, add red capsicum then cook, stirring, for two minutes.

5. Add drained potatoes and beans and continue cooking, tossing until potatoes are starting to catch and caramelise.

6. Turn off the heat and add olives and half the dressing.

7. Toss to coat the ingredients then season and serve with the rest of the dressing and parsley on the side.

TIP: For a vegetarian alternative leave the tuna out of the dressing.

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