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Potato salad with haricots verts

Potato salad with haricots verts

Enjoy a healthy and filling salad with fresh ingredients.

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  • 500 g mini potatoes with the skin on
  • 2 tbsp olive oil
  • EAT ME Haricot Verts Product photo
    400 g haricots verts
  • 1 onion
  • 4 spring onions
  • 1 red sweet pepper
  • 100 g cashew nuts
  • 4 tbsp green pesto
  • Salt

Kitchen tools

  • Baking paper

Preparation method

  1. Preheat the oven to 200 °C.
  2. Halve the potatoes and place them over a baking tray lined with baking paper. Drizzle with the olive oil and scatter over the salt to taste. Place the baking tray in the middle of the oven and bake for approx. 20 minutes until golden and cooked.
  3. In the meanwhile, top and tail the haricots verts and cook them in about 6 minutes. Drain and rinse under cold running water to stop the cooking process.
  4. Finely chop the onion and slice the spring onion. Halve the sweet pepper, remove the seeds and slice the flesh into strips. Roughly chop the cashew nuts.
  5. Mix the potatoes with the haricots verts, onion, sweet pepper, spring onion and the pesto. Sprinkle with the cashew nuts.


Nutrition value per person/bite

450 kcal
12 g
26 g
5 g
37 g
11 g
11 g

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