• 1 oak leaf lettuce or 2-3 little Gem or 1 crunchy cos lettuce
  • 400g new potatoes
  • 150g French beans
  • 4 eggs
  • 20 black olives
  • Sea salt and freshly ground black pepper

Dressing ingredients

  • 4 tbs olive oil
  • 1 tbs cider vinegar
  • 1/2 garlic clove
  • 1 ts Dijon mustard
  • A pinch of sugar

Author of this recipe



Amateur cook

Great website! I enjoy high quality food. Seasonal, organic and local. LoveMySalad gives me strong inspiration. Read more

In early summer I think of this salad, as a locally grown salad and new potatoes are particularly important for this salad.

Total votes: 266


Cook small new potatoes and beans until tender. Drain and leave to cool. Quarter or slice the cooked potatoes. Peel and quarter the cooked eggs. Arrange the seperated lettuce leaves, potatoes, beans and olives on a serving platter. Give the quatered eggs on top and trickle over the dressing. Traditionally this salad is served with bread.

Want to stay up-to-date? Subscribe to our newsletter!