Creamy potato salad with broad beans

Creamy potato salad with broad beans

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(18 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 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)
    Potato

    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

    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, questions and tips

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gemkg
18th Jun, 2017
5.05
Just made this for a BBQ this evening. Omitted the broad beans as I just wanted a plain salad. I read the reviews before and used around 4 tbsp of light mayo in addition to the sour cream, and I also added some extra sugar at the end and dressed with chopped spring onions ! Tastes good so far warm so sure it will be great cold! The sour cream gives a nice tang but it isn't as clingy as mayo.
lucyjhorritt
17th Sep, 2016
5.05
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
EveryWitchWay
12th Nov, 2014
5.05
Good a nice main stay if u don't have time to do FULL MEAL
natnee
5th Aug, 2013
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
15th Sep, 2011
4.05
Perfect sauce which friends have stolen the recipe for
sophie_miller
30th Aug, 2011
4.05
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
30th Aug, 2011
4.05
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
2nd Aug, 2011
5.05
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
3rd May, 2011
4.05
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
7th Oct, 2010
4.05
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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