Powered by passion and ambition, Zanele van Zyl has become a household name since launching her brand, Cooking with Zanele, and publishing two cookbooks, the second of which recently won the Cookbook of the Year award at the Luxe Restaurant Awards. This year, she shares with us the delightfully flavourful and hearty side dish, her Potato and Greenbean Salad that serves 4 and requires only two steps. Skip the bacon to make this salad vegetarian or swap pork bacon for macon. Either way, this side dish is perfect for dinner parties, braais, and family lunches this summer.
Ingredients
200 g fresh green beans, ends trimmed
and blanched
250 g baby potatoes (boiled)
red onion thinly sliced
cup cooked bacon, chopped
2 tbsp chopped chives
Dressing
1 clove of garlic, minced
cup olive oil
3-4 tbsp Dijon mustard
4 tbsp balsamic vinegar
Salt and pepper
How to make Chef Zanele’s Potato and Greenbean Salad
1. Cut the baby potatoes into halves. In a salad bowl, add potatoes, green beans, bacon, onions and chives.
2. In a small bowl mix garlic, olive oil, Dijon mustard and balsamic vinegar. Season with salt and pepper and dress the salad.
