- 1kg baby new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 250g runner or green bean, trimmed and cut into short lengths
- pack mustard cress, snipped
For the dressing
Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.