Creamy potato salad with broad beans

Creamy potato salad with broad beans

This homemade salad is so much better than shop-bought

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus cooling
Vegetarian

Vegetarian

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.
Try

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, sugar 7g, salt 0.15 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

  • Binder photo Mary

    06 May 2009

    Mary rated and commented on this recipe

    4 stars

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

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  • Binder photo kasia

    20 May 2009

    kasia rated this recipe

    5 stars

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  • Binder photo Babs from Granada

    15 June 2009

    Babs from Granada rated and commented on this recipe

    5 stars

    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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  • Binder photo Bubina

    20 June 2009

    Bubina rated this recipe

    5 stars

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  • Binder photo George

    08 July 2009

    George rated and commented on this recipe

    3 stars

    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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  • Binder photo beanie_edwards

    13 July 2009

    beanie_edwards rated and commented on this recipe

    4 stars

    very tasty! although the red onion was rather strong

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  • Binder photo TheHalls

    20 April 2010

    TheHalls rated and commented on this recipe

    5 stars

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

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  • Binder photo ejt

    04 July 2010

    ejt rated and commented on this recipe

    4 stars

    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.

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  • Binder photo mmow

    06 July 2010

    mmow rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Victoria

    18 July 2010

    Victoria rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Coco Loco

    07 October 2010

    Coco Loco rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Sotongirl61

    03 May 2011

    Sotongirl61 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Teresah

    02 August 2011

    Teresah rated and commented on this recipe

    5 stars

    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

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  • Binder photo Trainee Domestic Goddess

    30 August 2011

    Trainee Domestic Goddess rated and commented on this recipe

    4 stars

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

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  • Binder photo Trainee Domestic Goddess

    30 August 2011

    Trainee Domestic Goddess commented on this recipe

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

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  • Binder photo Jenny

    15 September 2011

    Jenny rated and commented on this recipe

    4 stars

    Perfect sauce which friends have stolen the recipe for

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus cooling
Vegetarian

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
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PER SERVING

251 kcalories, protein 8g, carbohydrate 38g, fat 9 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.15 g

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