summery potato salad

This salad oozes in using the best of seasonal ingredients, which are in full bloom come late spring, early summer. It is no ordinary summery potato salad, it’s seriously satisfying full of fragrant ingredients from gentle lemony notes to coolness.

Pairing the subtle citrus flavours of the lemon balm with the fresh, woody notes of the parsley, creates great mixing, which is effortlessly bought together with the Basil Oil, creating the warmest and most beautiful combination of enlivening freshness.

Serves 2


  • 80 ml Azada Olive Oil & Basil
  • 200 grams baby new potatoes, washed
  • 200 grams baby violet potatoes, washed
  • 75 grams green beans, frozen (trim the ends if fresh)
  • 50 grams feta cheese
  • 7-8 quail’s eggs
  • Small handful of curly parsley
  • Small bunch of lemon balm leaves, plus a little extra to garnish
  • ½ teaspoon lemon vinegar
  • 1 garlic clove, crushed
  • Freshly ground sea salt and black pepper for seasoning

In a pan of salted boiling water, cook the potatoes for 20 minutes, until they are just soft.

While the potatoes are boiling away, place the lemon balm leaves, curley parsley, garlic and half the feta cheese into a food processor and blitz to an almost smooth paste. Slowly add Azada’s Olive Oil & Basil until you get a smooth, luscious green pesto and spoon into a large salad bowl.

Remove the potatoes using a slotted spoon, carefully cut in two and immediately add to the pesto and mix well. (Tip: the potatoes absorb more flavour when hot, giving you a better tasting salad.)

Meanwhile, in a separate saucepan of boiling water, blanch the green beans for 30 seconds to 1 minute, depending on the size and carefully remove using a slotted spoon and set aside to cool. In the same saucepan, add the quail eggs and simmer for 1 minute for soft boiled or 2 minutes for hard boiled. Refresh in cold water and gently peel.

Add the green beans, lemon vinegar and a generous sprinkling of sea salt and black pepper to the potatoes and toss well to combine. Using a wooden spoon, gently crush some of the potatoes while mixing to ensure the all the ingredients are coated in the delicious pesto.

Cut the quail eggs in half, and add to the potato salad along with the remaining feta cheese. Gently fold and garnish with the lemon balm leaves and serve with a refreshing glass of white wine.

  • Olive Oil & Crushed Basil

    100 ml (€65,00€/ 1000ml)

    6.50 or subscribe and get 15% off
  • A trip to the Mediterranean

    This hamper showcases our most fantastic flavoured olive oils and our classic extra virgin olive oil obtained from sweet and fruity arbequina olives.

  • The flavoured olive oils

    This hamper showcases our most fantastic organic flavoured olive oils including our olive oil crushed with fresh chillis, olive oil crushed with fresh garlic, olive oil crushed with fresh lemon and olive oil crushed with fresh basil

  • Tapenade trio

    A collection of our new product, scrumptious tapenade, made from black olives and basil, black olives and black garlic and black olives and chili.

  • Olive Oil & Crushed Basil

    225 ml (€46,67€/ 1000ml)

    10.50 or subscribe and get 15% off

There are no reviews yet.

Only logged in customers who have purchased this product may write a review.

Suscribe to our promotions and recipes