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Potato salad with broad beans and herbs
Potato salad with broad beans and herbs
added by River Cottage summers here

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Servings
  • 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
  •  
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Directions
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. 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. While the potatoes are still warm, combine them with the beans, spring onions and herbs. Dress sparingly with the vinaighttp://community.rivercottage.net/recipes/new#rette, season to taste, and serve
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