New potato & green bean salad

New potato & green bean salad

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(1 ratings)

Prep: 10 mins Cook: 8 mins

Easy

Serves 6
Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal123
  • fat6g
  • saturates1g
  • carbs15g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0.1g
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Ingredients

  • 500g medium new potato (Jersey royals if you can get them), thickly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g green bean, trimmed

For the dressing

  • 1 tbsp lemon juice
  • 1 tsp clear honey
  • 1 tsp wholegrain mustard
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

  2. Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

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Comments, questions and tips

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jgluiz
7th Jan, 2014
Lovely side dish for a barbecue or with grilled chicken.
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