Potato Salad With Broad Beans Recipe | Food

Hugh Fearnley-Whittingstall recipes Potato salad with broad beans and herbs recipe

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Hugh Fearnley-Whittingstall

Date Published:: 22/06/2009

Spruce up your spuds with this scrumptious salad recipe from River Cottage 2009

Serves 4

Ingredients

About 1kg new potatoes, scrubbed or scraped
A handful of podded broad beans
2 spring onions, finely sliced
A small bunch of chives, finely chopped
A small bunch of mint, leaves finely ribboned
Salt and pepper

For the vinaigrette:

2 tbsp rapeseed oil
2 tbsp sunflower oil
2 tbsp cider vinegar
1/2 tsp English mustard
Good pinch of caster sugar
Pinch each of salt and pepper

Method: How to make potato salad with broad beans and herbs

1. Cook the potatoes in boiling salted water until tender. Drain and leave to cool a little, then slice into evenly-sized chunks. Blanch the broad beans in boiling water for a minute or two, then drain and skin.

2. Make the dressing by combining all the ingredients in a jam jar. Screw on the lid and give it all a good shake. Taste and adjust the seasoning.

3. While the potatoes are still warm, combine them with the beans, spring onions and herbs. Dress sparingly with the vinaigrette, season to taste, and serve.

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Comments

As a former Dining Out critic for glossy magazines, I have been horrified about how po-faced food has become in recent years, a matter of snobbery not taste. Hugh F-W has oput the fun back, his recipes are simple, and his campign for more allotments warms the old cockles of anyone interested in real English food. John Sheard

Posted by John Sheard on 01/07/2009 12:00:41

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Hugh Fearnley-Whittingstall recipes Potato salad with broad beans and herbs recipe

Serves 4

Ingredients

For the vinaigrette:

Method: How to make potato salad with broad beans and herbs

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