Pensini Bean & Potato Salad

It wouldn’t be Xmas or the special family feast without a Bean & Potato Salad on the banquet. My grandmother migrated to Australia with her mother and sister when she was just 10 years old to reunite with their father who had moved to Australia when she was a baby. It took this long for them to have enough money to immigrate and start a new life in this beautiful country. Although my Nan was young when she immigrated, she held onto a lot of the Italian cooking styles and recipes she had acquired from her upbringing.  This Bean & Potato Salad is a family favourite. It goes well on a warm summers day with lunch or dinner. Adjust quantities to taste.

Pensini Bean & Potato Salad

2014-11-19 14:11:49

This Bean & Potato Salad is a family favourite. It goes well on a warm summers day with lunch or dinner. Adjust quantities to taste. Is lovely served warm but is also famous for being a great cold salad. A great one to take to a party or BBQ on a hot summers day.

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Ingredients

1. 500g beans (or what ever quantity you need)
2. 2 small potatoes
3. 2 cloves of garlic finely diced
4. 1 red onion finely sliced
5. 12 black olives pitted and halved
6. 2 Tabs Extra Virgin Olive Oil
7. 4 Tabs Balsamic Vinegar
8. 1 good teas. sea salt
9. freshly ground black pepper
10. optional diced feta.

Instructions

1. Bring a pot of water to boil and place whole unpeeled washed potatoes in water.
2. Cook until just soft but not mushy.
3. Drain.
4. Dice into large cubes or slices & set aside.
5. Bring another pot of water to boil and gently simmer top and tailed beans until just cooked. They should be just soft. Not crunchy and not mushy.
6. Mix garlic, onion and salad dressing in bottom of bowl.
7. Toss through beans and potato.
8. Stir through olives and optional feta.
9. Season with extra salt and pepper if needed.

By Pinkfarm

Pinkfarm https://www.pinkfarm.com.au/