Midsummer new potato and green bean salad

Recipe from: 1/27/1993 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 400
    g
    new potatoes
  • 125
    ml
    white wine
  • salt and milled black pepper
  • 30
    ml
    slivered lemon peel
  • 2
    kg
    smoked chicken
  • 200
    g
    slender green beans
  • 2
    cloves garlic, chopped
  • 12
    black olives, stoned and quartered
  • 3
    hard-boiled eggs, quartered
  • 12
    spring onions
  • 12
    sprigs watercress
  • DRESSING
  • 60
    ml
    olive oil
  • 30
    ml
    wine vinegar
  • 5
    ml
    creamed mustard or mustard powder
  • salt and pepper
 

Method

 
Scrub new potatoes thoroughly, using a stiff brush. Boil, covered, in salted water until tender, about 20 minutes. Slice thickly into an ample pottery bowl. Heat white wine and pour over. Season with salt, black pepper and lemon peel. Cut chicken into portions and remove skin. Slice meat into thin strips. Scatter over potatoes. Blanch green beans in salted boiling water. Cook, uncovered, for 6 to 8 minutes, drain and plunge into iced water for 6 to 8 minutes. Drain and cool. Add to potatoes and chicken with garlic, olives, eggs, spring onions and watercress. Whisk olive oil, wine vinegar, mustard and seasoning until thick and creamy, pour over salad and toss just before serving. TOTAL KILOJOULE COUNT: 11 185 kJ (2 675 Cal). A portion: 2 795 kJ (670 Cal).
 

Read more on: poultry
 

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