Creamy potato salad with broad beans

Creamy potato salad with broad beans

4.133335

(15 ratings)

By

Cooking time

Prep: 20 mins Cook: 20 mins Plus cooling

Skill level

Easy

Servings

Serves 4

This homemade salad is so much better than shop-bought

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
251
protein
8g
carbs
38g
fat
9g
saturates
5g
fibre
5g
sugar
7g
salt
0.15g
Print Add to My Good Food

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

  • Tip

    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.

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.

Recipe from Good Food magazine, May 2009

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sophie_miller's picture
sophie_miller05:47, 30th Aug, 2011
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
sophie_miller05:47, 30th Aug, 2011
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
teresahall07:33, 2nd Aug, 2011
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
botleypark40210:01, 3rd May, 2011
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
rhianthomas198409:40, 7th Oct, 2010
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
vickpole03:36, 18th Jul, 2010
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
libby1708:23, 6th Jul, 2010
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
eirianthomas06:40, 4th Jul, 2010
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
thehalls10:57, 20th Apr, 2010
5

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

georgeb74's picture
georgeb7403:51, 8th Jul, 2009
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
babswilkes10:14, 15th Jun, 2009
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.

Questions

Show comments

Tips

Show comments