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Potato and broad bean salad with herb and vinegarette dressing

This salad is great served at barbeques or simply as a light lunch served with crunchy baguette.

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Potato and broad bean salad with herb and vinegarette dressing

At a glance

Serves:
4
Difficulty:
Easy
Method:
10 min.
Preparation:
20 min.
 
 
© Becky Lawton

Ingredients

    • 1 kg new potatoes
    • 250g Broad beans
    • 2 tbsp. extra virgin olive oil
    • 2 tbsp. white wine vinegar
    • 1 small handful mint and Parsley roughly chopped
    • 2 spring onions finely chopped

Method

  1. Cook the potatoes in a saucepan of boiling salted water for 30 minutes, or until tender.  Drain and cover to keep warm
  2. Pod the beans and cook in a pan of boiling salted water until tender, drain and cover to keep warm
  3. Put the oil in a bowl with the vinegar and Herbs, season and whisk with a fork.
  4. Toss the potatoes Broad beans and spring onion with the herb dressing and place in a large bowl to serve.

 

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