Green Bean & Baby Potato Mustard Salad
Serves 6 15 min prep 20 min cook
Tender baby potatoes and crisp green beans tossed in a creamy mustard-and-herb dressing.
Ingredients
- 750 g baby potatoes
- 250 g fine green beans, trimmed
- 150 ml creme fraiche or thick plain yoghurt
- 2 tbsp Dijon mustard
- 1 garlic clove, crushed
- 3 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- salt and black pepper to taste
Method
- Boil the baby potatoes until tender.
- Blanch the green beans until just tender.
- Halve the potatoes.
- Mix the creme fraiche, mustard, garlic, parsley and lemon juice.
- Combine the potatoes and beans.
- Fold through the dressing and season.