Potato salad

Ainsley Harriott's simple, snazzy salad makes a posh sunshine supper for two - it's delicious served with a wedge of crusty garlic bread
By Ainsley Harriott
Potato salad
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g small new potatoes
  • 75 g green beans
  • 4 spring onions, diagonally sliced
  • 100 g black olives, pitted
  • 50 g thinly sliced salami, cut into quarters

For the salad

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp mint, chopped
  • 2 tsp grain mustard
  • salt and black pepper


1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.

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