Creamy potato salad with broad beans

Creamy potato salad with broad beans

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(17 ratings)

Prep: 20 mins Cook: 20 mins Plus cooling


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

    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)



    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



    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


  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 (17)

lucyjhorritt's picture

This is my favourite recipe for potato salad. I've used it many times, varying it here and there, leaving out one thing and adding in another, and I've concluded that the ingredient that makes the difference is the onion: Do Not Skip This Step. Halve a red onion, finely - and I mean finely - slice, then steep in the vinegar/sugar combo. Do this whilst the potatoes are cooking. I don't bother separating the onions from the vinegar afterwards - just tip the whole lot in. The onions are softened, and the vinegar cuts through the dressing.
Everything else is variable (apart from the potatoes!) Chives don't contribute to the flavour, as the onion does that, but green looks nice so I often use lots of chopped flat leaf parsley. I find soured cream by itself is a little flat, as well as being of a thin consistency, so I usually add a good couple of tablespoons of mayo (this is enough for about 700-800g of potatoes). It's also nice just with mayo. The broad beans are lovely but tbh I leave them out most of the time as they're too much faff.
I love this salad as an early evening weekend supper with quiche and big plum tomatoes roasted with chilli flakes. It's also good to make ahead and tastes fab the next day too.

EveryWitchWay's picture

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

Perfect sauce which friends have stolen the recipe for

sophie_miller's picture

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

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

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

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

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

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

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

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

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

abena_edwards's picture

very tasty! although the red onion was rather strong

georgeb74's picture

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

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

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

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