Creamy potato salad with broad beans

Recipe uploaded by

Jane Hornby

6 ratings

Recipe by Jane Hornby

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1. Video tutorial: Chopping an onion

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.
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.

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.

PER SERVING

251 kcalories, protein 8g, carbohydrate 38g, fat 9 g, saturated fat 5g, fibre 5g, salt 0.15 g

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• Mary

  06 May 2009

  Mary rated and commented on this recipe

  

  This was rather delicious - makes a big difference to what you buy in the shops!!!

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• kasia

  20 May 2009

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• Babs from Granada

  15 June 2009

  Babs from Granada rated and commented on this recipe

  

  I made this for a lunch with friends, they all commented on it and there was none left for later. I will make again.

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• Bubina

  20 June 2009

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• George

  08 July 2009

  George rated and commented on this recipe

  

  It was ok but wasn't really tasty enough for us - it was the bowl that had the most food left in it after holding a bbq for lots of people!

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• beanie_edwards

  13 July 2009

  beanie_edwards rated and commented on this recipe

  

  very tasty! although the red onion was rather strong

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Ingredients

• 200g broad beans , fresh and podded, or frozen
• 750g salad or new potatoes (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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

Ingredients

• 200g broad beans , fresh and podded, or frozen
• 750g salad or new potatoes (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

PER SERVING

251 kcalories, protein 8g, carbohydrate 38g, fat 9 g, saturated fat 5g, fibre 5g, salt 0.15 g

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