Potato and Green Bean Salad

  • 20 minutes
  • Salads&Sandwiches
  • Easy
  • 4 persons


1. Whisk the ingredients for the dressing and set aside.
2. Halve the potatoes and put into a pan with salted water, bring to the boil and cook for 8 minutes.
3. Meanwhile, heat a griddle pan, brush with oil and place the onion wedges to cook for 10 minutes, turning once until golden.
4. Put the beans to cook with the potatoes for a further 4 minutes until both vegetables are tender.
5. Drain and transfer to a bowl, add the onions and the dressing and fold together.
6. Turn into a serving dish scatter over the Président® Emmental cheese cubes, cherry tomatoes and parsley, fold into the salad then serve at once.

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