Jean-Paul Knight's New Potato Salad

Soft, sweet new potatoes, crisp green beans, zesty olives and capers go very nicely in this simple salad – kind of a fish-free salad Nicoise.


Serves 4

20 new potatoes
2 handfuls French beans
3 tablespoons capers
1 cup Kalamata olives
2 tablespoons finely sliced sundried tomatoes
½ cup toasted pumpkin seeds
Balsamic vinaigrette  (pre-made or see below)

To make vinaigrette:

Juice of four fresh lemons
3 cloves crushed garlic
½ cup Balsamic vinegar
2 tablespoons Dijon mustard
1 cup Olive oil
1 cup Canola oil
1 teaspoon sea salt
1 dessert spoon cracked pepper


Mix all ingredients in a bowl and whisk together
You can shuffle the ingredients to taste – as I do just about every day.
Can be stored in a jar in the fridge

The key is to cook potatoes till they are just tender.

Bring a large pan of salted water to the boil and add washed potatoes
Cook until a sharp, pointed knife just pushes easily into the centre
Blanch beans in a separate pan of boiling water for about 40 seconds – no longer, you want them crisp
Cut potatoes into quarters to expose flesh
Mix together all ingredients in a bowl and add ½ cup of vinaigrette
Sprinkle with toasted pumpkin seeds
Season with salt and pepper to taste

Serve with just about anything!