Baby potato and green bean salad
serves
6
“A good potato salad is a thing of real beauty. I love all kinds of potato salads, but this is my current favourite version – sweet new potatoes and just-tender green beans, smothered in tangy creme fraiche dressing. Oh, and dill. Lots of dill.” – Tilly Pamment
Ingredients (10)
- 1kg chat potatoes (or other small waxy potatoes, such as kipflfler), washed
- 3 eschalots, finely chopped
- 2 tbs white wine vinegar
- Pinch of caster sugar
- 400g green beans, ends trimmed
Dressing
- 150ml creme fraiche
- 1 1/2 tbs Dijon mustard
- Finely grated zest and juice of
- 1 tbs drained baby capers, roughly chopped
- 1/2 bunch dill, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut any larger potatoes in half. Place potato in a saucepan and cover with cold water. Add a good sprinkle of fine salt, cover and bring to the boil over high heat. Reduce heat to medium-high and simmer for 10-12 minutes or until potato is just tender when pierced with a skewer. Drain.
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2.Meanwhile, combine eschalot, vinegar and sugar in a large heatproof serving bowl. Add drained potato and toss gently to coat. Set aside and allow to cool to room temperature, gently tossing a few times.
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3.For the dressing, combine all ingredients in a small bowl and season with salt flakes and freshly ground black pepper. Set aside.
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4.Blanch beans in a large saucepan of salted boiling water over high heat for 1-2 minutes or until just tender and bright green. Immediately drain and refresh under cold running tap water, then transfer to a large bowl of generously iced water for 10 minutes to crisp up. Drain.
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5.Add dressing to potato mixture and gently toss to coat well. Arrange beans in the bowl, season to taste and serve.
Recipe Notes
You can make this salad a day ahead, and store it in an airtight container in the fridge.
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