Name: Creamy potato salad with broad beans
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 200g broad beans fresh and podded, or frozen; 750g salad or new potato (I used Charlotte); 1 red onion very thinly sliced; 2 tbsp white wine vinegar; ½ tsp sugar; 150ml pot soured cream; bunch chives snipped; ½ tsp Dijon mustard

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Creamy potato salad with broad beans

Creamy potato salad with broad beans

Jane Hornby

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

Plus cooling

A star rating of 4.3 out of 5.20 ratingsRate

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This homemade salad is so much better than shop-bought

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g broad beans

fresh and podded, or frozen
750g salad or new potato

(I used Charlotte)
1 red onion

very thinly sliced
2 tbsp white wine vinegar
½ tsp sugar
150ml pot soured cream
bunch chives

snipped
½ tsp Dijon mustard

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Nutrition: per serving

kcal251
fat9g
saturates5g
carbs38g
sugars7g
fibre5g
protein8g
salt0.15g

low

Method

step 1

Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
step 2

For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.

RECIPE TIPS

PARMESAN-CRUSTED POTATOES

Put 750g new potatoes in a roasting tin, coat with 1 tbsp oil. Roast at 220C/ fan 200C/gas 7 for 30 mins until golden. Mix 50g finely grated Parmesan with a little pepper and scatter over. Roll potatoes in cheese. Roast for another 10 mins until cooked through and crusted with cheese.

Recipe from Good Food magazine, May 2009

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A star rating of 4.3 out of 5.20 ratings

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