The title does not mean you can eat green potatoes! It is in fact a reflection of the vibrant fresh ingredients it contains.

Fun fact, the green tinge on old potatoes comes from a chemical called Solanine, which is their way of attempting to sprout and grow new spuds! The old wives’ tale is that it is poisonous, which technically it is, although to be fair you would need to consume considerable quantities of unpeeled green potatoes to become unwell. The best way to keep your potatoes from going green is to ensure they are stored out of sunlight.

The base of this salad is potatoes and tuna, paired with any greens you can get your hands on. Mix it up to suit your tastes and whatever is available. The perfect dressing for this recipe is a balsamic vinaigrette, however, if you want to use a red wine version based on what is in your cooking kit, that will work just as well.


3 x medium potatoes, unpeeled

Handful of green beans

2 x eggs

1 x small cucumber

Onion – diced red, brown or sliced spring onions

1 tablespoon of balsamic or red wine vinegar

2 tablespoons of olive oil


  1. Cut potatoes into 3cm chunks, trim ends of beans and cut into 3cm pieces. Place potatoes in a medium pot and cover with water. Bring to the boil, cook for 6 minutes and then add beans. Cook for further 2 minutes, or until potatoes are just tender but not falling apart. Drain; set aside to cool.
  2. Refill pot with water and bring to the boil, gently lower eggs into the boiling water with a spoon. Set a timer on your watch or phone for 8 minutes, turn heat down to a simmer.
  3. Drain eggs and cover in cold water, leave until cool enough to handle.
  4. Dice cucumber and onion of choice.
  5. Combine vinegar and oil, season well with salt and plenty of black pepper. Whisk vigorously with a fork to bring together.
  6. Peel eggs and cut into quarters.
  7. Combine all ingredients, except tuna and egg, and toss on a plate with dressing. Drain tuna and divide between plates, top with egg quarters.


  • If you don’t want to wait for eggs to hard boil, you can cut the time down by poaching them instead. Make sure to keep the yolk nice and runny and place it on top of the salad just before serving
  • Use plain tuna in spring water or olive oil, or a can with a Mediterranean flavoring such as sun-dried tomatoes


  • Broccoli, zucchini, snowpeas etc all work in place of beans if you want
  • Cucumber can be replaced with capsicum
  • If you have tomatoes, either fresh or dried they are a great addition
  • Eggs can be left out, sprinkle top of salad with

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