Aji Verde Potato Salad with Green Beans and Olives

A vibrant and flavorful potato salad featuring tender potatoes and green beans, briny olives, all tossed in a creamy and zesty Peruvian-inspired Aji Verde dressing.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.03/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Mediterranean

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1.5lbsPotatoes(Yukon Gold or Red Potatoes, cut into 1-inch pieces)

£0.75

0.5lbGreen Beans(trimmed and halved)

£1.25

0.5cupKalamata Olives(pitted and halved)

£1.50

0.3cupRed Onion(finely diced)

£0.20

1cupFresh Cilantro(packed)

£0.90

2tablespoonsAji Amarillo Paste(Adjust to taste based on desired spice level; can substitute with a few roasted and seeded jalapenos if unavailable (remove veins for less heat))

£0.60

0.8cupMayonnaise(Full-fat or light mayonnaise)

£0.50

2tablespoonsLime Juice(Freshly squeezed)

£0.30

2clovesGarlic(minced)

£0.10

2tablespoonsVegetable Oil(For cooking green beans)

£0.05

1teaspoonSalt(Or to taste)

0.5teaspoonBlack Pepper(Or to taste)

£0.05

2tablespoonsWater(For thinning the dressing, if needed)

Total Cost

£6.20

£1.03 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain well and let cool slightly.
2.
While the potatoes are cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the green beans and cook until tender-crisp and slightly browned, about 5-7 minutes. Season with salt and pepper. Let cool slightly.
3.
In a blender or food processor, combine the cilantro, Aji Amarillo paste, mayonnaise, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, until desired consistency is reached.
4.
In a large bowl, combine the cooked potatoes, green beans, olives, and red onion.
5.
Pour the Aji Verde dressing over the potato mixture and toss gently to coat.
6.
Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (240g)

385 kcal / 1611 kJ

Carbs

31g

12% of RDA

Fat

28g

40% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

640 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier dressing, add more Aji Amarillo paste or a pinch of cayenne pepper.

If you don't have Aji Amarillo paste, you can try using a few seeded and deveined jalapenos instead. Roast them under the broiler until the skin is blackened, then peel them before adding to the blender.

The potato salad can be made a day ahead of time. The flavors will develop even more as it sits.

Garnish with extra cilantro or a sprinkle of paprika before serving.

Cooking Equipment

Large pot

Blender or Food Processor

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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