Name: New potato & green bean salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6
Cuisine: British
Ingredients: 500g medium new potato (Jersey royals if you can get them), thickly sliced; 200g green bean trimmed; 1 tbsp lemon juice; 1 tsp clear honey; 1 tsp wholegrain mustard; 3 tbsp olive oil; 4 spring onions thinly sliced

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New potato & green bean salad

New potato & green bean salad

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g medium new potato

(Jersey royals if you can get them), thickly sliced
200g green bean

trimmed

For the dressing

1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions

thinly sliced

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Nutrition: per serving

kcal123
fat6g
saturates1g
carbs15g
sugars3g
fibre2g
protein2g
salt0.1g

low

Method

step 1

Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
step 2

Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

Recipe from Good Food magazine, August 2012

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A star rating of 4.6 out of 5.5 ratings

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