Family friendly

Bistro salad

Name: Bistro salad
Yield: 4
Ingredients: 500g chat potatoes; 350g baby green beans, trimmed; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 2 crisp red radishes, thinly sliced; Handful of baby spinach leaves or frisee (baby endive) leaves; 2 tablespoons chopped spring onions or chives

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by Jill Dupleix

Food writer

Oct 03, 2015

Potato salad is a classic for good reason - it's so bloody tasty! Give it a slight French twist and serve with a crisp white.

500g chat potatoes
350g baby green beans, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 crisp red radishes, thinly sliced
Handful of baby spinach leaves or frisee (baby endive) leaves
2 tablespoons chopped spring onions or chives

Method

1.

Cook the potatoes in pan of boiling salted water for 15-20 minutes until tender. Refresh under cold water, drain and cool.
2.

Cook the beans in a saucepan of simmering salted water for 2 minutes. Refresh under cold water and drain well.
3.

Place the oil, lemon juice and mustard in a screw-top jar, season to taste then shake to combine. Combine the potatoes, beans, radish, baby spinach or frisee and spring onions or chives in a large bowl.
4.

Take both to the picnic and toss salad with the dressing when ready to serve.