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Lunch recipe

Herby Butter Bean Potato Salad with Lemon and Cucumber

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A packable vegan lunch salad with new potatoes, butter beans, green beans, cherry tomatoes, cucumber, parsley, lemon, and mustard dressing.

Start planningStart cookingIngredients
40 min335 kcal4 base servingsLunchPackableVeganFamily Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: new potatoes, butter beans, green beans, parsley

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: Dress the potatoes while warm. Cool leftovers in shallow portions and refrigerate within 1–2 hours at 0–5°C. Use within 48 hours or the earliest ingredient use-by limit. Reheat only once until steaming hot throughout. Keep chilled with an ice pack during transport. For larger households, cook no more than 4 base servings in each set of the listed pans; use additional pans or repeat the complete batch. Extra sequential batches add the stated cooking time. Divide all listed ingredients between batches before starting.

Herby Butter Bean Potato Salad plated and ready to serve.

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Ingredients

What you need

  • 800g new potatoes
  • 2 × 400 g tins butter beans
  • 250g green beans
  • 250g cherry tomatoes
  • 1 cucumber
  • 15g flat leaf parsley
  • 1 lemon
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil

You'll also need

4l saucepan, colander, 4l mixing bowl, knife, whisk

Method

Step by step

Up to 8 clear steps
  1. Herby Butter Bean Potato Salad cooking step 1: Prep the vegetables.
    Step 1

    Prep the vegetables

    For more than 4 servings, first divide all ingredients into batches of no more than 4 servings. Listed amounts are totals; use each batch’s share when following the steps in its own set of pans. Cut the potatoes into pieces no larger than 3cm. Trim and halve green beans, drain and rinse canned butter beans, halve tomatoes, dice cucumber and chop parsley. Zest the whole lemon before juicing it.

    12 min
  2. Herby Butter Bean Potato Salad cooking step 2: Boil the potatoes.
    Step 2

    Boil the potatoes

    Cover potatoes with water in a saucepan, bring to the boil and simmer for 12–15 minutes, until a knife enters the centres easily. Continue if still firm.

    12 min
  3. Herby Butter Bean Potato Salad cooking step 3: Add the green beans.
    Step 3

    Add the green beans

    When potatoes are nearly tender, add green beans and simmer for a further 3–4 minutes until both vegetables are tender. Drain and leave for 2 minutes to steam dry.

    6 min
  4. Herby Butter Bean Potato Salad cooking step 4: Make the dressing.
    Step 4

    Make the dressing

    Whisk all the lemon zest, juice, mustard and olive oil in a large bowl.

    3 min
  5. Herby Butter Bean Potato Salad cooking step 5: Fold the salad.
    Step 5

    Fold the salad

    Tip the warm potatoes and green beans into the dressing and toss gently. Fold in the butter beans, cherry tomatoes, cucumber, and half the parsley without crushing the beans.

    4 min
  6. Herby Butter Bean Potato Salad cooking step 6: Serve or pack.
    Step 6

    Serve or pack

    Scatter over the remaining half of the parsley and serve warm. For packed portions, cool promptly in shallow containers; do not leave a large bowl standing until completely cold.

    2 min