Creamy potato salad with broad beans

Creamy potato salad with broad beans

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(16 ratings)

Prep: 20 mins Cook: 20 mins Plus cooling

Easy

Serves 4
This homemade salad is so much better than shop-bought

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal251
  • fat9g
  • saturates5g
  • carbs38g
  • sugars7g
  • fibre5g
  • protein8g
  • salt0.15g
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Ingredients

  • 200g broad beans, fresh and podded, or frozen

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 750g salad or new potato (I used Charlotte)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 red onion, very thinly sliced
  • 2 tbsp white wine vinegar
  • ½ tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 150ml pot soured cream
  • bunch chives, snipped
  • ½ tsp Dijon mustard

Method

  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.

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Comments (16)

EveryWitchWay's picture
5

Good a nice main stay if u don't have time to do FULL MEAL

natnee's picture

Very nice indeed. I used half fat sour cream, I would think that using mayo wouldn't be quite as nice. Only slight change was I used english mustard as didn't have dijon, but was easy to adapt to taste. I'm not quite sure if the chives are necessary, as the red onion was a lot stronger, but they make it look quite pretty and have then in the garden so no loss there! Definately make again!

jenroscow's picture
4

Perfect sauce which friends have stolen the recipe for

sophie_miller's picture
4

Great recipe! I left out the beans as per previous reviewers & also used mayo instead of the sour cream...very creamy, tasty potato salad!

sophie_miller's picture
4

Great recipe! I left out the beans as per rprevious reviewers & also used mayo instead of the sour cream...very creamy, tasty potato salad!

teresahall's picture
5

This is the best potato salad I have ever made. I didnt pop the broad beans out of their skins, as I couldnt see a need to do this. They tasted fine with their skins. Excellent recipe

botleypark402's picture
4

Made this for a family barbeque and it went down well. Much better than shop bought although popping the beans out of their skins was time consuming and I almost forgot to add them as the recipe doesn't mention when to mix them with the rest of the ingredients.

rhianthomas1984's picture
4

I left the broad beans out (as i'm not a huge fan) and it was very tasty, full of flavour and easy to make. It would be lovely addition to a summer bbq. My husband particulary enjoyed this dish.

vickpole's picture
2

This was nice but unfortunately for me I didn't quite have enough broad beans so they didn't really come through which is a shame but my fault. I also used mayo instead of soured cream and the dressing was nice. It was a tad bland to begin with so had to add more mustard and vinegar than suggested and quite a lot of seasoning.

libby17's picture
4

Used this recipe with some fresh allotment broad beans. Adjusted it slightly as I hadn't got soured cream - used mayo and chopped parsley - I love broad beans and parsley sauce - was ideal with salmon salad. Will be making it again.

eirianthomas's picture
4

I don't like raw onions, so omitted them, and substituted the chives for chopped Welsh Onions. Also added about 1tsp only of vinegar, and made it with 2 tsp of wholegrain mustard - absolutely fantastic!

We used it with our first crop of broad beans of the season and it was a great way to eat them.

thehalls's picture
5

Made this without the broad beans and it was still very nice indeed - the onions have a lovely sweet flavour.

abena_edwards's picture
4

very tasty! although the red onion was rather strong

georgeb74's picture
3

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!

babswilkes's picture
5

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

ardanbothar's picture
4

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

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